Imperial Kaluga Caviar Recipe

Caviar & accompaniments

1. 1

   Chill and prepare serving dish

   Place a small shallow serving bowl or plate on a bed of crushed ice in a larger bowl or on a chilled platter to keep the caviar cold while serving. Keep the caviar tin refrigerated until ready to open.

2. 2

   Warm blinis

   Heat a nonstick skillet over medium-low. Add the unsalted butter and let it foam. Warm each blini for about 30–45 seconds per side until just warmed through and lightly golden. Keep warm on a plate loosely covered with foil.

3. 3

   Prepare crème fraîche garnish

   In a small bowl, gently fold the crème fraîche with the finely snipped chives, a small pinch of sea salt (about 1/8 tsp), and a light grind of black pepper. Zest the quarter lemon over the mixture or reserve lemon wedges for serving.

4. 4

   Open caviar

   Using a small mother-of-pearl spoon (or a nonreactive spoon), remove the caviar from its tin. Avoid metal spoons which can affect flavor. Transfer the 30 g of Kaluga caviar to the chilled serving bowl placed on ice. Do not press or mash the eggs; keep them intact.

5. 5

   Assemble accompaniments

   Arrange warmed blinis (or toasted brioche/melba toasts) on the serving platter. Place a small ramekin with the crème fraîche-chive mixture, a tiny ramekin with the finely diced red onion/shallot, and lemon wedges beside the caviar. Optionally sprinkle the caviar very lightly with the remaining pinch of sea salt if desired (taste first).

6. 6

   Serve

   To serve, place a small dollop (about 1/2 tsp) of crème fraîche on a blini or toast, add a spoonful (about 5–7 g) of Kaluga caviar on top, garnish with a few diced shallot pieces and a single chive snip, and finish with a whisper of lemon zest or a drop of lemon juice. Eat in one bite. Keep any unused caviar refrigerated and consume within 24–48 hours per supplier guidance.