Kaviari Kristal Caviar Recipe

Chill and prepare the caviar

Remove the Kaviari Kristal Caviar from refrigeration only when ready to serve. Keep the tin closed and place it on a bed of crushed ice in the serving bowl to maintain temperature until plated.

Prepare the ice bed

Fill the small bowl with crushed ice. Place the unopened caviar tin on top of the ice bed to keep it chilled. If serving the caviar in its tin is not desired, gently transfer the required amount (see servings) into a chilled non-reactive serving dish using a mother-of-pearl or plastic spoon; avoid metal contact.

Portion the caviar

For 100 g tin, portion roughly 8 g per person for 12 servings (if using 12 blini) or 20 g per person for 5 servings. For this recipe assume 4 servings: spoon about 25 g of caviar per person directly into the chilled serving dish. Use gentle, light scoops to keep eggs intact.

Prepare garnishes

Place 1 teaspoon chilled crème fraîche in a small ramekin and top with the finely chopped shallot and sliced chives. If using grated hard-boiled egg yolk, put in a separate small dish. Arrange lemon wedges on the side.

Toast brioche or warm blini

If using brioche rounds: lightly butter each brioche round with the softened unsalted butter. Toast in a skillet over medium-low heat 30–60 seconds per side until lightly golden and warm. If using blini, warm them gently in a skillet or oven (120°C/250°F) for 2–3 minutes until just warmed through. Keep warm, covered with a clean towel.

Assemble for service

Place the chilled caviar dish on the bed of ice. Arrange warmed blini or toasted brioche on a plate nearby. Provide mother-of-pearl or plastic spoon for caviar, and small spoons for crème fraîche and other garnishes. Place lemon wedges and optional chips/blini for alternative vessels.

How to eat

Invite guests to place a small smear of crème fraîche on a blini or brioche, add a small spoonful (approximately 25 g or less) of Kaviari Kristal Caviar on top, garnish with chopped shallot, chives or a sprinkle of grated egg yolk, and finish with a gentle squeeze of lemon if desired. Do not use metal utensils or plates that may impart an off-flavor.

Use the mother-of-pearl or plastic spoon to serve the caviar to prevent metallic taste. Keep the remainder of the unopened tin refrigerated on ice and consume within the producer's recommended timeframe after opening.

If storing partially used caviar: cover the tin tightly with plastic wrap or its original lid, keep refrigerated at 0–2°C, and consume within 48 hours for best quality.

Presentation tip: serve the caviar tin nested inside a shallow bowl of crushed ice, surrounded by warmed blini/brioche and small dishes of garnishes for an elegant, buffet-style or plated service.