Appetizers & nibbles
Caviar
Small, salty sturgeon eggs with a delicate, iodine-like taste and a satisfying pop under the tooth. A luxury product from the Caspian Sea, it is traditionally eaten cold, on blinis or toast, and never with metal utensils.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Take the caviar out of the fridge just before serving so it stays nicely cold.
- Warm the blinis gently or toast the small breads.
- Spoon a little crème fraîche onto each blini.
- Add the caviar with a mother-of-pearl, wooden or horn spoon, never metal.
- Serve straight away with a squeeze of lemon and a pinch of white pepper.
Variations and tips
With what you can find here. Sturgeon caviar is rare and expensive: lumpfish or salmon roe, less refined but very tasty, works well instead.
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Lebanese
Provençal
Greek
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Original Ecomely recipe.