CAVIAR CLASSIQUE
Keep it classi(que). A quick and classy caviar service with all the accoutrements. Fun to make, better to eat.
Prep Time: 40 minutes
Servings:
100g (4 people)
250g (8 people)
Ingredients:
- 100g or 250g of Original Tin caviar
- Blini (16 or 40 pack)
- Crème fraiche (5 oz)
- Egg
- Chives (chopped)
- Capers and shallot (chopped – if desired)
- Mother of Pearl spoon for the caviar
- Small spoon for the crème fraiche
Directions:
- Put OT caviar in a shallow bowl* with ice and place on a serving plate.
- Chop chives finely and mix 2 tsp in with crème fraiche.*
- Spoon Crème fraiche into a small ramekin, and garnish with chopped chives.
- Hard boil egg* and cut in half. Separate the yolk from the whites. Chop egg whites finely first, then chop egg yolks finely. Arrange them side by side on the serving plate.
- Wrap blini in aluminum foil and heat at 350 for 10 minutes. Arrange on the serving plate around crème fraiche and accoutrements.
How to build the perfect Caviar Blini
- Spread crème fraiche on a blini
- Sprinkle chopped accoutrement on the crème fraiche
- Top with a generous dollop of Original Tin caviar.
*Tips:
- Limit ice in bowl as caviar tin may sink into the water when the ice melts. Water will degrade the caviar.
- Chives can be served separately from the crème fraiche rather than mixing in. Just put them alongside the other accoutrement. Your choice!
- To prepare hard boiled eggs – place eggs in saucepan and cover with water. Bring water to a boil for 1 minute, then turn off and cover for 10 minutes. Remove eggs and put in a bowl of ice water to chill quickly. When cool, peel, rinse and cut in half to separate.