Imperial Caviar with Blini & Crème Fraîche
Premium Ossetra or Beluga caviar served with warm buckwheat blini, crème fraîche, chives, and quail eggs. The ultimate luxury starter.
8 ingredients
8 steps
Ingredients
- 150g premium Ossetra or Beluga caviar
- 28 warm buckwheat blini
- 3150ml crème fraîche
- 42 tbsp fresh chives, finely chopped
- 54 quail eggs, soft-boiled and halved
- 61 tsp lemon juice
- 7Freshly ground black pepper
- 8Small sprigs of dill for garnish
Instructions
- 1Prepare buckwheat blini and keep warm on a low oven rack.
- 2Soft-boil quail eggs for 2.5 minutes, cool in ice water, peel and halve.
- 3Mix crème fraîche with lemon juice and a pinch of black pepper.
- 4Arrange warm blini on a chilled serving plate.
- 5Place a small dollop of seasoned crème fraîche on each blini.
- 6Add a generous spoonful of caviar on top of each blini.
- 7Garnish with halved quail eggs, chives, and sprigs of dill.
- 8Serve immediately — the contrast of warm blini and cold caviar is essential.