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.
Ingredients
- 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
- 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.
- Top each round with ½ tsp creme fraiche and ¼ tsp caviar.
