Caviar Oscietra 10 G Recipe

Chill serving dish

Fill a shallow bowl or small serving dish with crushed ice or ice cubes and set a small chilled bowl or ramekin into the ice to keep the caviar cold. Place the caviar tin or jar on the ice just before serving.

Prepare blini

If using pre-made blini, warm them gently in a 150°C (300°F) oven for 3–5 minutes or briefly on a hot skillet for 30–60 seconds per side until just warmed. If desired, lightly brush with softened unsalted butter. Keep warm wrapped in a clean towel.

Make crème fraîche garnish

In a small bowl, combine 2 tsp crème fraîche, 1 tsp minced chives, 1 tsp lemon juice, 1 pinch freshly ground black pepper and 1/4 tsp lemon zest. Stir gently to combine and taste; adjust lemon or pepper to preference. Keep chilled until plating.

Prepare serving utensils

Use a mother-of-pearl or other non-metallic spoon to handle the caviar to avoid metallic taste. Place the spoon on the edge of the ice-chilled bowl so it is ready when plating.

Spoon caviar

Using the non-metallic spoon, gently loosen the caviar from its tin or jar. Place the 10 g Oscietra caviar into a small chilled serving dish or directly onto the warmed blini if serving individually. Avoid pressing or crushing the pearls.

Assemble canapé

If serving on blini: place 4 warmed blini on a serving plate. On each blini, add a small dollop (about 1/2 tsp) of the crème fraîche mixture, then gently place approximately 2.5 g (about 2 teaspoons, depending on pearl size) of Oscietra caviar on top. Garnish each with a few microgreens or a delicate edible flower petal and a tiny extra pinch of lemon zest if desired.

Serve

Serve immediately while blini are warm and the caviar is chilled. Keep the remaining caviar tin on the ice bed and offer additional non-metallic spoons. Recommend diners take small bites to appreciate the texture and flavor of the Oscietra pearls.