Place the sealed 30 g tin of Imperial caviar on a bed of crushed ice or in a chilled bowl for 5–10 minutes to bring to service temperature (about 2–4°C). Using a mother-of-pearl or non-metal spoon, carefully remove the lid and lift the caviar—avoid scraping the bottom. Do not wash the caviar.

Prepare crème fraîche garnish

In a small bowl, gently fold together the chilled crème fraîche (3 tbs) with the finely snipped chives (1 tbs), chopped shallot (1 tsp), lemon juice (1 tsp), and a pinch of freshly ground white pepper. Taste and adjust lemon or chives to preference; keep chilled until serving.

Portion the caviar

Using a mother-of-pearl or non-metal spoon, portion the caviar into small mounds (about 5 g per portion) onto a chilled serving plate or directly onto the blini/ toast. For 30 g, plan 6 small servings of roughly 5 g each.

Accompaniments

Warm and butter blini

Lightly warm blini in a dry skillet over low heat for 30–60 seconds per side or briefly in a warm oven (80–100°C) just until pliable. Spread a thin film of softened unsalted butter (1 tsp divided) on each warmed blini or toast slice.

Assemble for service

Place a small dollop (about 1/2 tsp) of the crème fraîche mixture onto each buttered blini or toast. Top with a generous spoonful (≈5 g) of caviar. Garnish with an extra snip of chive if desired. Serve immediately, keeping the remaining caviar chilled on ice.

Serve properly

Provide mother-of-pearl or non-metal spoons for guests. Recommend tasting each bite by letting the caviar rest briefly on the palate to appreciate texture and flavor. Do not use metal utensils or strongly flavored accompaniments (like sauces with vinegar or capers) that can overpower the caviar.

Optional service items

If not already arranged, present the remaining tin on a bed of crushed ice in a small bowl so it stays cold throughout the serving. Use the optional non-metal spoon to transfer additional portions as needed. Discard any uneaten caviar after a few hours for quality and safety.