Raw Caviar Spoon Recipe

Chill serving spoons and bowl

Place tasting spoons and the serving bowl (or small dishes for crème fraîche) in the refrigerator or on crushed ice for at least 10 minutes before plating. Caviar should be served cold but not frozen.

If using a crushed-ice bed, fill a shallow tray with crushed ice and smooth it. If using a small chilled bowl, set it on the ice to keep cold while assembling.

Lightly fold crème fraîche with a very small pinch of sea salt and the freshly cracked black pepper in a small chilled bowl. Do not overmix; keep it slightly whipped so it holds a small quenelle shape when spooned.

If using lemon zest, zest a very small amount (about 1/4 teaspoon) with a microplane and stir it gently into the crème fraîche. This is optional — use only a whisper of lemon to avoid overpowering the caviar.

Finely snip chives with sharp scissors and keep them chilled until plating.

Using chilled tasting spoons, place about 2 teaspoons of crème fraîche on each spoon. Shape into a small quenelle or smooth dollop using the back of a spoon or a small offset spatula so the caviar will sit neatly on top.

Carefully spoon 2 teaspoons of Osetra caviar on top of the crème fraîche. Use a mother-of-pearl or plastic spoon when scooping the caviar from its tin to avoid metallic taste transfer. Place the caviar gently so the pearls remain intact and glossy.

Sprinkle a very small pinch (a light dusting) of finely snipped chives over the caviar. If desired, add a whisper of additional lemon zest on top — no more than a tiny fraction of a teaspoon per spoon.

Place the finished spoons on the chilled serving dish or on the crushed-ice bed so they remain cold. Serve immediately to preserve texture and temperature.

Provide each guest with one spoon; recommend eating each spoon in one bite to enjoy the contrast of creamy crème fraîche and the caviar pop. Optionally pair with chilled vodka or Champagne.