How to serve Caviar
Here is how to serve (and enjoy!) caviar like a seasoned pro. Caviar is a true delicacy, the salty bubbles pop in your mouth like Champagne. A tiny little bit is all you need. Note - this recipe is for 4-6. If you are 2-3 people a 30 gram container of caviar is sufficient.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 grams of Ossetra Malossol Caviar
- 4 hardboiled eggs
- 3 tablespoons chives, chopped
- 1 shallot, chopped
- 2 tablespoons of capers
- 3/4 cup of crème fraîche
- 1 lemon, sliced
- 16 blinis (small pancakes)
Instructions
- 1
Keep your caviar tin in the coldest part of your refrigerator until the moment you are ready to serve.
- 2
The traditional way to eat caviar is with a selection of condiments:
- 3
hardboil your eggs for 9 minutes.
- 4
finely chop the hard cooked egg yolks and egg whites and serve them in separate bowls
- 5
finely chop chives and shallots served in separate bowls
- 6
slice the lemon into wedges
- 7
put the capers in a little ramekin
- 8
scoop the crème fraîche into a little bowl
- 9
Serve with blinis or white bread made into toast points (if making toast points, use 6 slices of bread, lightly toasted cut on the diagonal into 4 triangles)
- 10
Either keep the caviar in the caviar tin (it is lined with a non-reactive surface) or else transfer to a small bowl made of glass. Never use metal spoons or bowls with caviar. Use Mother of pearl spoons (sounds fancier than they are - you can buy them for $7 online
- 11
Keep the bowl or tin on ice when serving to keep the caviar cool.