200 cc heavy cream
2 tbsp capers
3 slices of sandwich bread
20 g butter (0.7 oz)
2 sticks fresh dill
Star ice, to taste
12 mini blinis
50 g Black River Caviar (1.8 oz)
Prepare the blinis following the procedure here. Do not cook the blinis until the rest of the preparation is ready to serve.
Prepare the vegetables: peel and chop the shallots (very fine), chop the cucumber in small cubes, strain and chop the capers, wash and dry the fresh dill, peel the lemons leaving only the pulp (without the white part), and cut the sections in small cubes.
Cook the eggs during 10 minutes, starting with cold water. Once they are ready, remove and place in cold water to stop the cooking. Peel and cut the whites and yolk separately.
Whip the cream to a soft peak. Season with sea salt (to taste), some drops of lemon juice and lime zest of ½ lemon.
Prepare the mini toasts of sliced bread. To do this, melt the butter on low heat and, with the help of a spoon, remove the foam in the surface. Place the liquid butter in a cup, removing the white stains from the bottom. Cut off the crust using a knife, and cut each slice in four parts. With the help of a brush, paint the bread (only one side) with the butter, and place in the oven, preheated at 180 ºC (350 ºF), until evenly browned.
Cook the blinis in a pan with hot butter and oil, creating dough circles with the help of a small ladle, and browning both sides.
Place all the elements in a china dish, and serve Black River Caviar in its original packing on flake ice (to maintain the product cold), accompanied with the vegetables, mini toasts, blinis, lemon whipped cream, and chopped eggs, keeping whites and yolks separately.