Caviar Service 30 Grams Recipe

Chill and prepare

Keep the caviar chilled until ready to serve. If stored in refrigerator, remove container 2–3 minutes before service to take the sharpest chill off — do not let it warm. Place crushed or shaved ice into a shallow serving bowl to form a chilled bed.

Nest the caviar tin (30 g) on the bed of ice. If the tin is large relative to the portion, transfer the caviar gently into a small chilled non-metallic bowl using the mother-of-pearl spoon. Avoid using metal utensils to prevent metallic taste.

Prepare crème fraîche topping

Combine crème fraîche, finely chopped shallot, and finely chopped chives in a small bowl. Stir gently and taste; adjust chives or shallot to preference. Transfer to a small serving ramekin and chill briefly if time allows.

Cut lemon into wedges and place on the platter. Do not squeeze lemon over caviar directly; offer wedges for guests to use sparingly if they prefer a hint of acidity.

Prepare toasts

If toasts are not already toasted, lightly toast thin slices of brioche or melba toasts until golden and crisp. Butter one side of the toasted brioche lightly and arrange toasts on the serving platter. For blinis, warm briefly in a skillet over low heat for 20–30 seconds per side or microwave for 10–12 seconds, keeping them warm but not hot.

Assemble the service

On a chilled serving plate or shallow bowl of ice, place the caviar tin or bowl centrally. Arrange blinis and toasts around it. Position the ramekin of crème fraîche, lemon wedges, and a small pile of chopped chives and shallot nearby so diners can build bites. Place the mother-of-pearl spoon next to the caviar.

Advise guests on plating: spread a light smear of crème fraîche onto a blini or toast, add a small spoonful (no more than 4–6 g) of caviar, finish with a few chives or a whisper of shallot and a tiny squeeze of lemon if desired. Offer freshly ground black pepper sparingly, if at all.

Serve immediately with chilled Champagne or a shot of suitably chilled vodka (optional). Keep the remaining caviar chilled on the ice bed and return to refrigeration within 30 minutes of serving any leftovers if not finished.