Crumpets with Caviar and Chive Butter

Toast four crumpets, divide them into 16 quarters and finish every piece with chive butter and 1.25g of Royal Baeri Caviar. The quantities use one 20g caviar tin and create four canapé-sized bites per guest.

• Yield: 16 crumpet quarters
• Serves: 4 at 4 bites each
• Caviar allocation: 1.25g per quarter

Ingredients and packs

Use the full caviar tin. Measure 40g of plain salted butter and return the rest of the pack to its labelled storage. The ingredient here is dairy butter, not a baked bread roll.

Equipment

• Toaster, grill or dry frying pan
• Small bowl and flexible spatula
• Fine grater, chopping board and sharp knife
• Digital scale, serving platter and clean caviar spoon

Prepare the bites

1. Soften only the measured butter. Leave 40g at a workable temperature while keeping the rest of the roll stored. Cut the chives finely and fold 6g through the butter with the zest, if using.
2. Toast both faces. Cook the crumpets until the top edges are firm and the base can support a topping. Avoid charring the holes, which would make the quarters brittle.
3. Butter while warm. Spread 10g chive butter across each whole crumpet, working it into the surface holes. Keep the layer even rather than leaving a central mound.
4. Cut after spreading. Slice each crumpet into four quarters with a clean downward motion. Arrange the 16 pieces flat on a cold platter.
5. Open the caviar last. Measure four 5g groups, then divide each group across the four quarters from one crumpet. This gives 1.25g per bite without relying on an uneven spoonful.
6. Finish and serve. Add the remaining chives and carry the platter level. Let the base settle to just warm before adding the chilled caviar, then serve promptly.

Keeping the bites level

Crumpet holes absorb the butter. Spread it evenly before cutting, then put the caviar on the top surface rather than pressing it down. Let strong heat settle before topping so the pearls are not added to a steaming base. Carry the platter level and assemble close to service.

Crumpet troubleshooting

• The middle is soft and bends: toast for longer at a lower setting so the interior heats before the edges darken.
• The quarters tear: use a sharp knife after buttering and avoid sawing repeatedly through the holes.
• Butter pools on the platter: reduce the crumpet surface heat before spreading, while keeping it warm enough to absorb the butter.
• Caviar falls into deep holes: spread the butter completely, because it forms the level surface for the measured portion.

Allergens and storage

The recipe contains fish, milk and wheat, including gluten. Crumpets may also contain other allergens or cross-contact statements, so check the purchased pack along with the caviar and butter labels. Keep the caviar under its exact chilled-storage instructions until final assembly. Serve the topped pieces promptly; no holding period for warm buttered crumpets or opened caviar is established here.

Portion and purchase check

Four crumpets × four quarters makes 16 pieces. Sixteen × 1.25g uses 20g caviar; 40g butter divided by four crumpets is 10g each. Eight guests at the same four-bite allocation would require eight crumpets, 80g butter and 40g caviar. Count the pieces and grams before increasing the guest list.

At the 12 October 2026 catalogue check, the linked Royal Baeri 20g tin was £27 and available. That is the caviar purchase only; crumpets, butter and checkout charges are additional. Follow the received tin's dates and storage instructions.