Blinis with Almas caviar
Almas Caviar · serves 2 · 20 minutes
Almas is the name given to caviar from rare albino sturgeon, sold in gold tins and counted among the costliest foods in the world. It asks for very little: something warm, something cool and a spoon that is not metal.
Ingredients
30g Almas caviar
8 small blinis
100g crème fraîche
1 tbsp snipped chives
20g butter
1 lemon wedge
Method
- 1
CHILL
Keep the tin in a bowl of crushed ice until the moment you serve. Caviar should be cold, never frozen.
- 2
WARM
Melt the butter over low heat and warm the blinis for a minute on each side, until they smell of toast.
- 3
DRESS
Spoon a small mound of crème fraîche onto each blini and add a pinch of chives.
- 4
SERVE
Lift the caviar with a mother-of-pearl or bone spoon, never metal, and rest a spoonful on each blini. Serve at once.
Buy only from a producer that can show a CITES export label, and eat the tin within days of opening.
