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Two gourmet appetizers on a plate: one topped with red caviar, crème fraîche, and fresh dill, the other with black caviar, microgreens, and a creamy yellow sauce, both served on crispy, golden-brown bread squares.

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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Californian, Modern
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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