📝 About This Recipe
Elevate your next gathering with this ultra-luxurious dip that marries the velvety tang of French crème fraîche with the briny, oceanic pop of premium caviar. Inspired by the classic service of the Russian tsars but reimagined for modern entertaining, this dish balances rich fats with bright citrus and fresh herbs. It is a masterclass in texture and temperature, offering a sophisticated bite that feels both indulgent and effortlessly refined.
🥗 Ingredients
The Cream Base
- 8 ounces Crème Fraîche (full-fat, chilled)
- 4 ounces Cream Cheese (softened to room temperature for smoothness)
- 1 teaspoon Lemon Zest (finely grated using a microplane)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon White Pepper (finely ground)
- 1 small Shallot (minced extremely fine)
The Caviar & Garnish
- 2 ounces Caviar (Ossetra or Sevruga) (high quality, kept on ice until use)
- 2 tablespoons Fresh Chives (minced into tiny rounds)
- 1 tablespoon Fresh Dill (finely chopped, plus sprigs for garnish)
- 2 large Hard-Boiled Egg Yolks (pushed through a fine-mesh sieve)
- 1 pinch Maldon Sea Salt (to taste)
Accompaniments
- 1 bag Kettle-Cooked Potato Chips (thick-cut and lightly salted)
- 12-16 pieces Buckwheat Blinis (warmed slightly)
- 1 medium English Cucumber (sliced into thin rounds)
👨🍳 Instructions
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1
Begin by placing your mixing bowl and whisk attachment in the refrigerator for 10 minutes; a cold bowl helps maintain the structure of the crème fraîche.
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2
In a medium bowl, beat the softened cream cheese until it is completely smooth and free of lumps.
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3
Gently fold the chilled crème fraîche into the cream cheese using a silicone spatula until just combined. Do not overmix, or the mixture may become runny.
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4
Add the finely minced shallots, lemon zest, lemon juice, and white pepper to the cream mixture.
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5
Incorporate half of the minced chives and half of the chopped dill into the base, folding gently to distribute the herbs evenly.
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6
Taste the base. Depending on the saltiness of your chosen caviar, add a tiny pinch of Maldon sea salt if necessary, but keep it subtle.
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7
Transfer the cream mixture into a shallow, chilled serving bowl or a decorative glass dish, smoothing the top with the back of a spoon.
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8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry and the texture to firm up.
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9
Just before serving, remove the caviar from the refrigerator. Use a mother-of-pearl or plastic spoon to gently spread the caviar in an even layer over the center of the dip.
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10
Sprinkle the sieved egg yolks in a ring around the edge of the caviar for a vibrant pop of color.
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11
Garnish the outer perimeter with the remaining chives and a few delicate sprigs of fresh dill.
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12
Serve immediately while chilled, surrounded by your choice of chips, blinis, and cucumber rounds.
💡 Chef's Tips
Always use a non-metallic spoon (like mother-of-pearl, bone, or plastic) for the caviar to avoid a metallic aftertaste. If crème fraîche is unavailable, you can substitute with a high-quality Greek yogurt, though the flavor will be more acidic. Rinse your minced shallots in cold water and pat dry before adding to the dip to remove the 'harsh' bite. For a truly professional look, use a small offset spatula to create a slight well in the center of the cream for the caviar to sit in. Keep the dip on a bed of crushed ice if serving at a party for more than 30 minutes to ensure food safety and optimal flavor.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Champagne or a chilled Blanc de Blancs to cut through the richness. Serve with ice-cold premium Vodka shots for a traditional Russian-style pairing. Accompany with warm, buttered brioche toast points for a decadent texture contrast. Provide thin slices of radish for a peppery, crunchy alternative to potato chips. A side of lightly pickled red onions can provide a bright acidity that complements the briny caviar.