Caviar served on a fork
Recipes

Caviar at the table

Four simple recipes that put caviar in the spotlight: a few precise gestures, fine ingredients, and the caviar added at the very last moment.

30 min · Baeri SelectionWarm blinis, crème fraîche and Baeri 15 min · Schrenki Dauricus SelectionSoft-boiled egg, toast soldiers and Schrenki Dauricus 35 min · Oscietra SelectionBaby potatoes, chive cream and Oscietra 20 min · Baeri SelectionScallop tartare, lime and Baeri
Warm blinis, crème fraîche and Baeri
Recipe 01

Warm blinis, crème fraîche and Baeri

The great classic, and the best way to discover a caviar: a barely warm blini, a touch of cream, and pearls that melt in the mouth.

  • 30 min
  • 4 people
  • Easy

Ingredients

  • Wheat flour100 g
  • Buckwheat flour50 g
  • Baking powder1 tsp
  • Egg1
  • Whole milk20 cl
  • Melted butter20 g, plus a little for the pan
  • Thick crème fraîche100 g
  • Salt1 pinch
  • Baeri caviar50 g

Method

  1. Mix the two flours, the baking powder and the salt. Add the egg, then the milk little by little while whisking, and finally the melted butter. Leave to rest for 20 minutes.
  2. Lightly butter a hot pan and pour in spoonfuls of batter 5 cm in diameter. Turn them over as soon as bubbles appear, then cook for 30 seconds.
  3. Keep the blinis warm under a cloth. Just before serving, place a small spoonful of cream on each blini.
  4. Add the caviar last, with a mother-of-pearl spoon, straight from the fridge.

Pairing: An ice-cold vodka, or a light brut champagne.

Baeri Selection · 50 g
Soft-boiled egg, toast soldiers and Schrenki Dauricus
Recipe 02

Soft-boiled egg, toast soldiers and Schrenki Dauricus

Egg and caviar answer each other: the runny yolk rounds off the bold brininess of the Schrenki Dauricus, while the toast soldiers bring the crunch.

  • 15 min
  • 4 people
  • Easy

Ingredients

  • Very fresh eggs4
  • Rye or country bread4 slices
  • Unsalted butter20 g
  • Chivesa few sprigs
  • Schrenki Dauricus caviar50 g

Method

  1. Lower the eggs into boiling water for 6 minutes, then into iced water to stop the cooking. Peel them carefully.
  2. Toast the buttered bread in a pan until golden and cut it into soldiers.
  3. Place each egg in a shallow bowl, cut it open to let the yolk run and sprinkle with finely chopped chives.
  4. Crown with caviar at the last moment and serve with the warm toast soldiers.

Pairing: A brut champagne, or an ice-cold vodka.

Schrenki Dauricus Selection · 50 g
Baby potatoes, chive cream and Oscietra
Recipe 03

Baby potatoes, chive cream and Oscietra

A canapé as simple as it is elegant: the mildness of the potato leaves the stage to the hazelnut notes of the Oscietra.

  • 35 min
  • 4 people (12 bites)
  • Easy

Ingredients

  • Baby potatoes12
  • Thick crème fraîche120 g
  • Chives1 small bunch
  • Lemona few drops
  • Coarse salt, white pepperto taste
  • Oscietra caviar50 g

Method

  1. Cook the potatoes starting in cold salted water, 15 to 20 minutes depending on their size. Drain and leave to cool slightly.
  2. Mix the cream with the finely chopped chives, a few drops of lemon and a grind of white pepper. Keep in the fridge.
  3. Cut a lid off each potato and lightly hollow out the top with a teaspoon.
  4. Fill with cream, then a generous quenelle of caviar. Serve at once, while the potatoes are still warm.

Pairing: A zero-dosage brut champagne.

Oscietra Selection · 50 g
Scallop tartare, lime and Baeri
Recipe 04

Scallop tartare, lime and Baeri

A fresh, briny starter, where the melting texture of the Baeri answers the tenderness of the raw scallop.

  • 20 min
  • 4 people
  • Easy

Ingredients

  • Very fresh scallops8
  • Lime1
  • Mild olive oil2 tbsp
  • Chivesa few sprigs
  • Fleur de sel1 pinch
  • Baeri caviar30 to 50 g

Method

  1. Rinse and pat dry the scallops, then cut them into small dice with a knife. Keep cold.
  2. At the last moment, season with the olive oil, the lime zest, a few drops of its juice, the chives and very little fleur de sel: the caviar will do the rest.
  3. Plate using a ring mould on well-chilled plates.
  4. Place the caviar on top and serve immediately.

Pairing: A blanc de blancs champagne, or a dry, mineral white wine.

Baeri Selection · 30 to 50 g
The golden rule

Caviar always goes on last

Never heated, never mixed: add it just before serving, with a mother-of-pearl spoon, straight from the fridge. All our serving advice is gathered in the tasting guide.

The tasting guide Choose my caviar
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