Focaccia Toast with Caviar & Trout Roe

Toasted focaccia topped with trout roe and Osetra caviar two ways. One with crème fraîche and dill, the other with sorrel béarnaise.

Why You'll Love Focaccia Toast with Caviar & Trout Roe

Tips and Tricks

• Toast focaccia slowly over medium heat to avoid burning.
• Use a spoon warmed under hot water to scoop the caviar cleanly.

Variations

• Swap crème fraîche for whipped goat cheese or labneh.
• Use salmon roe or whitefish caviar if desired.

Substitutions

• Use sourdough or brioche in place of focaccia.
• Tarragon can sub for sorrel in the béarnaise.

Best served with

• A glass of dry Champagne or sparkling rosé
• Soft scrambled eggs
• Pickled vegetables

How to Store Leftovers

• Store components separately. Toast and assemble fresh.
• Sorrel béarnaise can be kept in the fridge up to 3 days and gently reheated.

Common Questions

Focaccia Toast with Caviar & Trout Roe

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Toasted focaccia topped with trout roe and Osetra caviar two ways. One with crème fraîche and dill, the other with sorrel béarnaise.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: Californian, Modern

Calories: 195

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the toasts

• 2 slices Focaccia bread thick-cut
• 1 tablespoon Butter for toasting
• 2 tablespoon Crème fraîche
• 1 Shallot thinly sliced
• Dill for garnish

For the sorrel béarnaise

• 3 Egg Yolks
• 1 tablespoon Lemon Juice
• 1 tablespoon Water
• 1 Fresh sorrel leaves chopped
• 1 stick Cold Butter
• salt to taste

To serve

• Sorrel flowers for garnish
• 30 g Osetra caviar
• 30 g Trout roe

Equipment

• Small saucepan
• Whisk
• Skillet

Method

 

Make the Sorrel Béarnaise

1. In a small saucepan over low heat, whisk together egg yolks, lemon juice, and water until slightly thickened (2-3 minutes).
2. Gradually whisk in melted butter, a little at a time, until thick and smooth.
3. Stir in chopped sorrel and season with salt. Keep warm over low heat, stirring occasionally.

Toast the Focaccia

1. Slice focaccia into thick pieces. Heat a skillet over medium heat and melt a knob of butter.
2. Toast the focaccia on both sides until golden brown. Remove and let cool slightly.

Assemble the Toasts

1. For the first version, spread crème fraîche on the focaccia, top with trout roe, dill, and sliced shallot.
2. For the second, spoon warm sorrel béarnaise onto focaccia, then top with Osetra caviar. Garnish with sorrel flowers and Maldon salt.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 583mgSodium: 30mgPotassium: 158mgFiber: 1gSugar: 3gVitamin A: 781IUVitamin C: 8mgCalcium: 80mgIron: 2mg

Notes

Storage: these are best built and eaten right away. The sorrel béarnaise is a warm butter emulsion, it can break if it sits or gets reheated, so make it just before assembling. Keep the caviar and trout roe cold until the moment you plate, and don't freeze either.

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