Thirty grams, done properly
Caviar Service
A tin on ice, a mother of pearl spoon, warm blinis and cold crème fraîche. Nothing to cook and a dozen ways to get it wrong.
Preparation
What happens when
- The day beforeOrder by weight per guest, confirm collection on the day. Blini batter rested overnight.
- The dayCaviar collected cold and kept at zero to two degrees, never frozen. Opened at the table, not before.
Service
How to serve it
Straight from the fridge into crushed ice, tin opened in front of the guests, one spoon per guest, blinis under a napkin. Vodka from the freezer or champagne with low dosage.
At home
Blinis for eight
Warm blinis matter more than the grade of caviar. Make them the same day.
- Whisk 150 g buckwheat flour, 100 g plain flour, 7 g dried yeast, 300 ml warm milk and a pinch of salt, rest ninety minutes.
- Fold in 2 beaten egg yolks, then 2 whisked whites, and rest another twenty minutes.
- Cook coin sized blinis in butter, two minutes a side, and keep them under a cloth in a warm oven.
- Serve with 30 g caviar per guest, crème fraîche and chives, and open the tin at the table.
Editor’s tip: Never serve caviar with a metal spoon, and never let it sit out of ice for more than fifteen minutes.
Plan it
Quantities and timing
How much to buy
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