Salted Butter and Truffle Butter with Caviar: Serving Guide

By Beleaev Family | Beleaev Caviar & Gourmet

For a caviar toast, use plain salted dairy butter when you want a simple base, or a small amount of black truffle butter when you want an additional truffle ingredient. Keep the butter and caviar weights equal if comparing the two. The recipe below makes ten pieces, one matched pair for each of five guests.

Choose the actual butter product

Buy plain dairy butter whose label confirms its ingredients and salt content; a product title containing “butter roll” alone does not establish that it is a dairy-butter pack. The comparison uses 15g plain butter, not an entire retail pack.

The current Black Truffle Butter 70g listing names concentrated butter, 1% black truffle, hydrolysed milk protein and salt. It is priced at £9.27 for 70g in the catalogue on 12 October 2026 and is available on that listing. It contains milk. Check the actual label for the full ingredients and storage directions.

Spreadable butter and cool toppings

Let only the measured butter soften enough to spread without tearing the bread. Cool toasted bread before adding the butter and chilled caviar. There is no universal minute count or room temperature for every kitchen: the useful cue is a thin, even spread that stays on the toast.

Keep both butters under their own refrigeration and opened-pack instructions. Use separate knives for the two groups and keep the caviar chilled until all ten bases are ready. The recipe uses only 15g of the 70g truffle jar, leaving 55g if the full net quantity is usable.

Seven serving routes

Plain dairy butter can be spread on cooled toast points, paired with warm blinis after their strong heat settles, melted into pasta, used for scrambled eggs, served with baked potato, added to gnocchi or used in a seafood butter sauce. Add caviar after the hot cooking is finished. For a truffle-butter variation, start with a small amount at the finish rather than assuming every plain-butter quantity gives the same flavour intensity.

Measured serving with caviar or roe

Make ten matched toast rectangles: five spread with 3g salted butter and five with 3g black truffle butter. Top every piece with 2g Royal Baeri so five people can compare one of each without changing the bread or caviar dose.

• Yield: 10 toast canapés for 5 tasters
• Butter: 3g per toast
• Caviar: 2g per toast

Ingredients and pack sizes

Equipment

• Digital scale accurate to 0.1g
• Bread knife, board and toaster or grill
• Two butter knives and two labelled plates
• Ten small dishes and non-metal caviar spoon

Build two controlled toast groups

1. Cut the bread first. Remove uneven crust edges if needed and cut each slice into two matching rectangles for ten pieces.
2. Toast as one batch. Cook all pieces to the same setting, turning positions if the grill colours unevenly. Let steam escape on a rack.
3. Weigh both butters. Make five 3g salted-butter portions and five 3g truffle-butter portions with separate knives.
4. Keep the groups identified. Spread salted butter on one labelled plate and truffle butter on the other. Use the same thickness and edge coverage.
5. Add equal caviar. Measure 2g Royal Baeri onto every rectangle and add the same small quantity of chives.
6. Serve in pairs. Give each taster one salted-butter toast and one truffle-butter toast while the bread remains crisp.

The purchase is larger than the recipe amount

The recipe uses 15g from each butter pack, leaving the remainder of both products. That is intentional for a small comparison. Plan another labelled use for the remainder and avoid treating the retail pack sizes as equal recipe portions.

Toast and butter fixes

• The toast bends: cool it on a rack before spreading and serve soon after assembly.
• One butter tears the bread: soften both only within their label limits and use a thin, flat knife.
• The groups become mixed: keep separate plates and use a fixed left-right serving order.
• The last toast lacks caviar: weigh ten 2g portions before placing any on the bread.

Allergens and storage boundary

Fish, milk and wheat, including gluten, are present. Bread or truffle butter may contain additional allergens, including sesame or cross-contact, so check the exact labels. Store both butters and caviar under their own directions and keep utensils separate. No opened-life is inferred for either butter pack.

Questions before ordering

Is the bought pack the serving quantity?

No. Use the ingredient amounts in the serving plan and keep the unused product under its own label. A larger retail pack does not automatically change the number of guests or the portion on each plate.

Does an equal portion prove the best flavour?

No. Equal amounts let guests choose between the formats, but the guide does not report a blind tasting or a universal preference.

Can every opened ingredient share one storage period?

No. Read the exact product instructions and any use-by date for each ingredient. Keep ready-to-eat seafood away from raw-food equipment and serve assembled dishes promptly.

For food handling, consult Food Standards Agency chilling guidance and cooking guidance. For caviar format and quantities, see the caviar pack-size guide.

Browse the full caviar collection