Ingredients:

  • 1 lb Brioche loaf, sliced into 1/2 inch rounds
  • 3 tbsp Unsalted butter, softened
  • 1/2 cup Crème fraîche, chilled
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh chives, finely minced
  • 1/4 tsp Kosher salt
  • 1/8 tsp Cracked white pepper
  • 3 oz High-quality caviar (Ossetra or Beluga)
  • 1 pack 24k Edible gold leaf squares

Instructions:

  1. Heat a skillet over medium heat. Spread softened butter on both sides of the brioche rounds and toast 5 mins until edges are golden brown and the center is firm.
  2. Transfer rounds to a wire rack and let them cool completely.
  3. In a chilled bowl, whisk together the crème fraîche, lemon juice, minced chives, salt, and white pepper until smooth and soft peaks form.
  4. Transfer the finished chive cream into a piping bag with a plain round tip.
  5. Pipe a precise dollop of chive cream onto the center of each toasted brioche round.
  6. Carefully place a small mound of caviar atop the cream using a chilled mother of-pearl or plastic spoon.
  7. Using culinary tweezers, gently lift a square of edible gold leaf.
  8. Drape the gold leaf over the caviar, pressing lightly to secure it.