Imperial Kaluga Caviar Recipe
Recipe information
Make Imperial Kaluga Caviar in just 15m. / CHINA...30g...
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Ingredients
Caviar & accompaniments
Caviar & accompaniments
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. 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. 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. 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. 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. 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.
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