Caviar Recipe

Caviar & Accompaniments

1. 1

   Chill and prepare serving tray

   Place a shallow serving bowl or tray inside the refrigerator for 10–15 minutes. Meanwhile fill a larger serving dish or platter with crushed ice to create a cold bed for the caviar tin. Keep the unopened caviar tin refrigerated until ready to serve.

2. 2

   Prepare creme fraiche garnish

   In a small bowl, gently stir the creme fraiche to soften it slightly. Fold in the finely chopped shallot, half of the chopped chives (reserve the rest for garnish), 1 tsp lemon zest and 1 tsp fresh lemon juice, and 1/2 tsp freshly ground black pepper. Taste and adjust lemon or pepper to balance; set chilled until serving.

3. 3

   Warm buttered blini or brioche (optional)

   If using brioche rounds, lightly melt the butter in a small pan over low heat and brush 12 brioche rounds, then warm them briefly (30–60 seconds) until just heated; allow to cool to slightly warm or room temperature. If using blini that are already cold, skip warming and keep them chilled.

4. 4

   Open and inspect caviar

   Remove the chilled caviar tin from the refrigerator. Wipe any condensation from the lid, then carefully open the tin using a non-metal spoon to avoid metallic taste (use mother-of-pearl, bone, horn or plastic). Inspect the caviar: it should smell clean and briny, not fishy.

5. 5

   Place caviar on ice bed

   Set the chilled shallow bowl on top of the crushed-ice platter and nestle the caviar tin (or transfer caviar into the chilled bowl) into the ice so it sits cold but not in direct contact with water. Keep the caviar covered and refrigerated until serving time; do not over-chill to the point of dulling flavor.

6. 6

   Assemble service station

   Arrange the caviar on ice in the center of the table with small non-metal spoons and individual tasting implements. Place the bowl of creme fraiche garnish, remaining chopped chives, lemon wedges, warmed buttered brioche or chilled blini, and optional crackers nearby so guests can build bites themselves.

7. 7

   How to serve

   To plate a bite: take a blini or brioche round, add a small dollop (about 1/2 teaspoon) of the creme fraiche mixture, gently spoon roughly 1/2 to 1 teaspoon of caviar on top using a non-metal spoon, sprinkle a few reserved chives and finish with a very light grind of black pepper or a drop of lemon if desired. Each 10 oz tin yields about 24–30 small tasting portions depending on spooning; adjust portions accordingly.

8. 8

   Storage and leftovers

   If any caviar remains, cover the tin tightly with its lid or plastic wrap and keep on ice or in the coldest part of the refrigerator. Consume within 24–48 hours for best quality. Do not freeze opened caviar as texture will be damaged.