Caviar & Toasted Brioche Recipe

Brown the butter

Place 4 tablespoons unsalted butter in a small, light-colored skillet over medium heat. Melt and continue cooking, swirling or stirring occasionally, until the butter foams, the milk solids turn golden-brown and emit a nutty aroma, about 4–6 minutes. Watch carefully to avoid burning. Remove from heat and immediately pour butter into a small heatproof bowl to stop cooking, reserving browned solids in the butter.

Cool slightly then combine with crème fraîche: let the browned butter cool to just lukewarm (about 3–4 minutes). In a separate bowl, whisk 1 cup crème fraîche until smooth. Slowly drizzle the warm brown butter into the crème fraîche while whisking gently to incorporate evenly. This will thin the crème fraîche slightly and add a nutty richness.

Season the crème fraîche. Stir in 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1/4 teaspoon fine sea salt and a pinch of freshly ground black pepper. Taste and adjust: add up to another 1/2 teaspoon horseradish or a little more lemon if you prefer more tang. Cover and chill in the refrigerator for at least 20 minutes so flavors meld and the mixture firms slightly.

Prepare brioche slices. If using a whole brioche loaf, cut 6 even slices about 1/2 inch thick. If slices are large, cut into rounds or rectangles roughly 2½–3 inches wide so each is a single-bite or two-bite canapé.

Toast with butter

Heat a nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let it melt and foam. Add the brioche slices in a single layer. Toast until golden brown and crisp on both sides, about 1–2 minutes per side, pressing gently with a spatula for even contact. Transfer to a wire rack or paper-towel lined plate to drain briefly.

Brighten the toasts. While still warm, rub each toast lightly with the cut half of 1/2 lemon (or brush with a little lemon juice) to add brightness. Sprinkle the 2 tablespoons finely chopped fresh chives evenly across the toasts and, if using, a light dusting of 1/2 teaspoon lemon zest.

Assemble canapés: using a small spoon, dollop about 1 tablespoon of chilled brown butter crème fraîche onto each toast and spread gently to create a small bed (adjust amount so there is room for caviar).

Top with caviar. Divide 2 ounces of caviar among the 6 toasts (about 1/3 oz per toast). Using a mother-of-pearl spoon or the back of a small spoon, gently place the caviar on top of each crème fraîche portion so the eggs remain intact and glossy.

Garnish and finish. Sprinkle the additional 1 tablespoon finely snipped chives over the canapés and add a few microgreens to each for color if using. Serve immediately so brioche stays crisp and caviar is at cool room temperature.