Hackleback Caviar Recipe

Prepare crème fraîche base

In a small bowl, gently fold together the crème fraîche, finely chopped shallot, chives, and lemon juice. Season with 1/8 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt very slightly; remember the caviar is salty.

Temper butter

Place 10 g unsalted butter in a small skillet over low heat until just melted — do not brown. Remove from heat and let it cool 30–45 seconds so it is warm but not hot.

Combine caviar

Place the 30 g hackleback caviar in a chilled small bowl or on a chilled spoon. Gently spoon a few drops of the warm melted butter around (not onto) the caviar to give a subtle gloss and roundness of flavor. Do not stir vigorously; keep the eggs intact.

Assemble

Place a small dollop (about 1/2 tbs) of the crème fraîche mixture onto each toasted brioche or blini. Using a small spoon, gently mound 7–8 g (about a teaspoon) of the hackleback caviar onto the crème fraîche on each round. Finish each with a tiny pinch of minced dill (optional) and a light crack of black pepper if desired.

Toast brioche rounds or blinis: heat a small nonstick skillet over medium-low. Add 5 g butter and let it melt and foam. Place brioche rounds or blinis in the skillet and toast 30–45 seconds per side until golden and crisp. Keep warm on a rack.

Arrange 4 prepared rounds on a chilled plate. Garnish the plate with lemon wedges. Serve immediately so caviar stays cool and eggs remain whole. Provide small mother-of-pearl spoons or untreated wood to avoid metallic taste.

If using pink peppercorns or extra dill, lightly crush peppercorns and sprinkle sparingly over the caviar for color and a mild floral heat. Do not overpower the caviar—use only a pinch per serving.