Regiis Ova Caviar Service Recipe

Chill and prepare caviar

Keep the caviar tin unopened on a bed of crushed ice or in the coldest part of the refrigerator until service. Place the tin on the chilled tray at service time. Do not use metal utensils; use mother-of-pearl or bone spoons to portion the caviar.

Prepare blini and toast points

Warm blini gently on a skillet over low heat for 30–45 seconds per side until just warm (do not brown). Lightly butter the toast points and toast until crisp and pale golden. Transfer to a warm plate and cover loosely with a towel to keep warm.

Make compound butter (optional)

Soften unsalted butter to room temperature, then whip lightly with a fork until smooth. If desired, stir in 1/2 teaspoon of finely chopped chives and a pinch of sea salt. Portion into small rounds and place in a chilled bowl for guests to spread on toast or potatoes.

Prepare crème fraîche garnish

Spoon crème fraîche into a small chilled bowl. Fold in 1 teaspoon finely chopped chives and 1/2 teaspoon finely chopped chervil if using. Adjust seasoning with a pinch of sea salt and a drop of lemon juice. Keep chilled until service.

Prepare shallot and cucumber

Soak the thinly sliced shallot in cold water for 5–10 minutes to take the edge off, then drain and pat dry. Prepare cucumber ribbons by peeling long strips with a vegetable peeler and chilling on ice until service.

Prep eggs, potatoes, capers

Separate hard-cooked eggs into yolk and white. Finely chop whites and yolks separately and place into two small chilled bowls. Halve boiled new potatoes, keep warm or place on a warmed plate. Rinse capers and drain into a small bowl.

Arrange service

On the chilled tray over crushed ice, place the caviar tin centered with the mother-of-pearl spoons nearby. Surround with small chilled bowls containing crème fraîche, chopped egg yolk, chopped egg white, drained shallot, capers, cucumber ribbons, compound butter, lemon wedges and a bowl of sea salt and freshly cracked pepper. Place blini, toast points and potatoes on separate warm serving plates near the tray.

Portioning and serving

Using a mother-of-pearl spoon, gently scoop 10–12 grams (approx. 1/2–3/4 tablespoon) of caviar per guest and place atop a warm blini, a toast point with a smear of compound butter, or a halved boiled potato. Offer garnishes on top: a small dollop of crème fraîche, a few chopped egg white or yolk as preferred, a sliver of shallot, a pinch of caper and a curl of cucumber. Finish with a light squeeze of lemon and a crack of black pepper to taste. Encourage guests to try caviar by itself on the spoon first to appreciate flavor, then with accompaniments.

Set up the mother-of-pearl spoons and small slotted serving spoon next to the caviar on the chilled tray. Use the slotted spoon if serving from a drained pouch or tin that has excess brine—gently lift caviar from the tin and allow excess liquid to drain back into the tin before transferring to a spoon or bowl.

Maintain the caviar temperature by replenishing crushed ice as needed and returning the tin to refrigeration between long service periods. Keep all accompaniment bowls chilled and replace garnishes if they sit out for more than 20–30 minutes.

Advise guests on portioning etiquette: small, delicate portions, no metal utensils, and tasting caviar first alone, then with accompaniments. Refill accompaniments as needed and clear used spoons to avoid cross-contamination of flavors.