Caviar Imperial 10 G Recipe

Chill and prepare service

Place a small shallow serving dish or bowl on a bed of cracked ice in the refrigerator or on the table. Keep the unopened tin of caviar cold until just before serving (ideally stored at 0–2°C / 32–36°F).

Prepare blini or brioche

Warm the blini or brioche rounds briefly: toast brioche rounds lightly until golden (about 1–2 minutes in a 180°C / 350°F oven) or warm blini in a dry skillet for 20–30 seconds per side. Lightly butter each round with the softened unsalted butter.

Mix garnish components

In a small bowl combine the crème fraîche with half of the chopped chives and the finely diced shallot. Squeeze a few drops of lemon juice (about 1/8 of the lemon) into the mixture and stir gently. Taste and adjust: add lemon sparingly so the crème fraîche remains a neutral, creamy balance to the caviar.

Open and serve the caviar

Just before serving, open the tin of caviar. Using the non-reactive spoon, gently transfer the full 10 g of caviar to the chilled serving dish — do not press or mash the eggs. Keep the tin on the bed of ice as you serve to maintain temperature. Reserve the spoon exclusively for the caviar to avoid metal taste.

Assemble bites

To serve, place a small dollop (about 1/2 tsp) of the crème fraîche mixture on each warmed blini or brioche round. Using the non-reactive spoon, gently spoon 2.5 g (roughly 1/2 teaspoon) of caviar atop each dollop so you have four evenly portioned bites. Sprinkle the remaining chopped chives lightly over the caviar as a finishing touch. Offer remaining shallot on the side if guests want more.

Arrange the chilled caviar on the bed of cracked ice with the reserved tin nearby. Present the blini or brioche rounds on a separate plate, along with the non-reactive spoon for the host or guests to serve themselves. Recommend guests use minimal lemon (a light squeeze) and avoid metal utensils.