Caviar (5g) Recipe

Caviar Serving

1. 1

   Prepare serving surface

   Chill a small shallow dish or the underside of a small bowl by filling it with ice and a little cold water. Let sit for 1–2 minutes, then pour off excess water so there's a thin bed of ice keeping the dish very cold.

2. 2

   Prepare accoutrements

   Place 1 teaspoon of crème fraîche on the chilled dish next to where the caviar will sit. Spoon 1 teaspoon of finely chopped chives beside the crème fraîche. If using, add 1 teaspoon finely diced red onion in a separate small spot. Keep a lemon slice on the edge of the dish for guests to use sparingly.

3. 3

   Portion caviar

   Using the mother-of-pearl spoon (or other non-metal spoon), gently break up the caviar if any clumps exist. Measure 5 g of caviar and transfer it carefully to the center of the chilled dish on top of the ice bed so it stays cold. Avoid metal utensils and hands to preserve flavor and texture.

4. 4

   Serve with blini/cracker

   Warm one blini briefly if desired (15–20 seconds in a warm pan or microwave) and place it on the plate, or place one plain unsalted cracker beside the caviar. Using the mother-of-pearl spoon, place a small dollop (about 1/4 tsp) of crème fraîche onto the blini or cracker, then top with a small spoonful of caviar (approx 5 g portion can be shared across 1–2 bites).

5. 5

   Garnish and taste

   Finish with a few grains of chopped chive on top of the caviar. Optionally squeeze the lemon slice very lightly over the caviar (a whisper of juice) or taste a tiny drop on the side — do not soak or overpower the roe. Serve immediately, keeping the caviar on its chilled bed. Use the mother-of-pearl spoon for every transfer.

6. 6

   Storage note

   If you have any leftover caviar (not recommended for this small portion), keep it refrigerated in the coldest part of the fridge in its original container, covered with plastic wrap pressed onto the surface to minimize air contact, and use within 24–48 hours.