Caviar with creme fraiche on brioche toast recipe

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Cyrus, a wonderful and luxurious restaurant in Healdsburg, serves a caviar and Champagne course to set the tone for the meal to come. Here is my own version for special-occasion dinners.

California produces white sturgeon caviar that’s worthy of a formal meal and costs significantly less than the imported version. You can substitute salmon roe if you prefer. The buttery, slightly sweet brioche toast is a nice foil to the tangy crème fraîche and salty caviar. Serve a brut Champagne with this appetizer.

  • Yield: 6 Servings


  • Six to eight ½-in-/12-mm-thick brioche slices, crusts removed
  • ½ cup/120 ml crème fraîche
  • 1 oz/30 g caviar
How to Make It
  1. Lightly toast the brioche slices. Using a metal ring or a small glass, cut the toasts into eighteen rounds 2 to 3 in/5 to 7.5 cm in diameter.
  2. Top each round with ½ tsp creme fraiche and ¼ tsp caviar.

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