Kaviari Oscietre Caviar Recipe
Make Kaviari Oscietre Caviar Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Kaviari Oscietre Caviar
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caviar & Garnishes
Method
Caviar & Garnishes
Chill and prepare service
Place a shallow serving bowl on ice: fill a larger bowl with crushed ice (about 2 cups). Set a smaller chilled serving dish or ramekin in the center of the ice so it nestles securely. Keep the caviar tin refrigerated until just before serving.
Prepare accompaniments
Arrange 8 blini or buttered toast points on a serving plate. Place 2 tablespoons of chilled crème fraîche into a small dish. Finely chop 1 teaspoon of chives and place beside the crème fraîche. Zest 1/4 teaspoon of lemon over a small bowl and cut the remaining lemon into wedges.
Serve properly
Using a mother-of-pearl or wooden spoon (do not use metal), transfer small quenelles or spoonfuls of caviar onto individual blini or toast points, or offer the tin for guests to serve themselves. Place a small dollop (about 1/4 tsp) of crème fraîche on each blini if desired, then top with a small amount of caviar (about 0.06 oz or roughly a teaspoon). Garnish with a few chive strands and a whisper of lemon zest. Provide lemon wedges on the side for those who like a squeeze.
Storing leftover caviar
If there is any caviar left in the tin, seal it tightly, return to the coldest part of the refrigerator (not the door) and consume within 48 hours for best quality. Keep the tin on ice while serving and do not freeze.