📝 About This Recipe
Indulge in the pinnacle of luxury with the legendary Beluga caviar, harvested from the Huso huso sturgeon. Known for its large, pearlescent grey beads and a buttery, creamy finish that melts on the palate, this service honors the timeless traditions of the Caspian and Black Sea regions. Every element of this dish is designed to elevate the delicate salinity of the roe without ever overpowering its exquisite nuance.
🥗 Ingredients
The Star
- 50-125 grams Beluga Caviar (high-quality, sustainably sourced, chilled)
The Blinis
- 1/2 cup Buckwheat Flour (sifted)
- 1/2 cup All-Purpose Flour (sifted)
- 1 cup Whole Milk (lukewarm)
- 1 teaspoon Active Dry Yeast
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 Large Egg (separated)
- 1/2 teaspoon Kosher Salt
The Traditional Accompaniments
- 2 pieces Hard-Boiled Eggs (whites and yolks separated and finely minced)
- 1/4 cup Red Onion (minced and rinsed in cold water to remove bite)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 cup Crème Fraîche (chilled)
- 4-5 pieces Cornichons (finely diced)
- 1 Lemon Wedges (wrapped in cheesecloth to catch seeds)
👨🍳 Instructions
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1
In a medium bowl, whisk together the lukewarm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Whisk in the buckwheat flour, all-purpose flour, and salt until a smooth batter forms. Cover with a damp cloth and let rise in a warm spot for 45 minutes.
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3
Once the batter has risen, stir in the melted butter and the egg yolk. In a separate clean bowl, beat the egg white until soft peaks form, then gently fold it into the batter to maintain aeration.
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4
Heat a non-stick skillet over medium heat and lightly brush with butter. Drop small tablespoons of batter to create 2-inch circles. Cook for 1-2 minutes per side until golden brown and fluffy.
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5
Keep the blinis warm by wrapping them in a clean kitchen towel while you prepare the garnishes.
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6
Prepare the egg garnish: Pass the hard-boiled egg yolks through a fine-mesh sieve to create a 'mimosa' texture. Finely mince the whites with a sharp knife.
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7
Rince the minced red onion under cold running water for 30 seconds, then pat dry. This removes the harsh sulfurous odor that can mask the caviar's flavor.
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8
Place the crème fraîche in a small, chilled serving bowl and smooth the top. Arrange the minced egg yolks, egg whites, onions, chives, and cornichons in individual small ramekins.
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9
Prepare the ice service: Fill a large crystal or silver bowl with crushed ice. Place the tin or glass jar of Beluga caviar directly into the center of the ice to ensure it remains at approximately 32°F (0°C).
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10
Open the caviar tin just before serving. Use a mother-of-pearl spoon to gently loosen the grains without breaking the delicate membranes.
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11
Arrange the warm blinis on a separate heated plate lined with a linen napkin.
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12
Present the caviar in the center of the table, surrounded by the organized ramekins of accompaniments and the warm blinis.
💡 Chef's Tips
Never use metal spoons (silver or stainless steel) as they oxidize and impart a metallic taste to the caviar; use mother-of-pearl, bone, or gold. Keep the caviar refrigerated until the very moment of service; temperature is the key to preserving its textural integrity. When rinsing the onions, ensure they are completely dry before serving to prevent watering down the other garnishes. If buckwheat flour is unavailable, you can use 100% all-purpose flour, though you will lose the traditional nutty flavor profile. Avoid 'over-garnishing' your first bite; try a small amount of caviar alone to appreciate the grade before adding the accoutrements.
🍽️ Serving Suggestions
Pair with a bone-dry, vintage Champagne (such as Blanc de Blancs) to cut through the richness of the roe. Serve with ultra-premium, ice-cold Russian or Polish Vodka served neat in chilled glasses. Offer a side of lightly toasted brioche points as an alternative to blinis for a different texture. Provide individual small plates so guests can build their own perfect bite starting with a base of crème fraîche.