Caviar Recipe

Caviar Service

1. 1

   Chill serving dish

   Fill a small bowl or a shallow serving dish with 2 cups of ice. Place a smaller serving bowl or ramekin into the ice so it nests securely. This creates a chilled bed to keep the caviar cool while serving.

2. 2

   Prepare crushed-ice bed

   Scatter 1 cup of crushed ice around the nested bowl so the top edge of the inner bowl remains chilled and steady. Drain any excess water periodically with a small spoon or by tilting the outer bowl so the inner bowl stays dry.

3. 3

   Assemble caviar

   Using a mother-of-pearl or other non-reactive spoon, gently transfer the 5 g of sturgeon caviar into the chilled inner bowl. Avoid metal utensils that can alter flavor. Keep the caviar covered and chilled on the ice bed until ready to serve (no more than 30–40 minutes at room service temperature).

4. 4

   Prepare accompaniments

   If using blini: warm 4 blini gently on a dry skillet over low heat for 30–45 seconds per side, or warm in a 120°C (250°F) oven for 5 minutes. If using brioche rounds: lightly brush with 1 tsp softened butter and toast under a broiler or in a skillet until golden, then keep warm. Place 2 tablespoons of crème fraîche into a small bowl and stir in 1 tsp finely chopped shallot and 1 tsp chopped chives. Season the crème fraîche lightly with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Keep lemon wedges nearby.

5. 5

   Serve

   To serve a single portion (5 g): place the chilled bowl of caviar on the table on its ice bed. Provide the mother-of-pearl spoon for scooping. Offer 3–4 blini or warm brioche rounds per person, a small dollop (about 1/2 tbs) of the prepared crème fraîche on each round, and a little caviar on top. Suggest a small squeeze of lemon to taste or a tiny spoonful of shallot-crème fraîche beneath the caviar. Do not mix caviar into other sauces; present each element separately so guests can compose bites.

6. 6

   Storage & timing

   Keep the caviar refrigerated until just before service. Once opened, consume within 48 hours, keep container sealed and cold. Do not freeze. Maintain caviar on crushed ice during service and discard any leftover caviar left at room temperature for more than 2 hours.