Caviar Dot Cake

June 15, 2026 By: Browne Trading Company

Time: 60 minutes

Born from the dot cake trend came a savory seafood version dotted with caviar. While we can’t claim to have invented it, we were always destined to take part—and at the highest level. The greatest challenge? Designing a way to transport and land the caviar as a perfectly even, untouched layer. The second? Exercising restraint with the crème fraîche. In fact, we omitted it entirely, allowing the potato mousseline to take center stage.

INGREDIENTS

Yield: 2 servings

500g fingerling potatoes
75g whole milk
150g whole butter
50g clarified butter
Kosher salt, to taste
2 slices brioche or pain de mie
1 small king crab leg, thawed
10 chives, chopped to liking
50g Belgian caviar

PREPARATION

Step 1

Make the potato mousseline by peeling the potatoes and cooking them sous vide until extremely tender.

Step 2

Transfer the cooked potatoes to a Robot Coupe and blend with the warm milk until smooth.

Step 3

Add the butter in three separate batches, blending thoroughly between each addition.

Step 4

Slowly emulsify in the clarified butter and season to taste with salt.

Step 5

Pass the mousseline through a chinois for an ultra-smooth texture, then transfer to a piping bag.

Step 6

For precise assembly, use your serving vessel as a guide to cut rounds of bread that match the circumference of the glass.

Step 7

Lightly toast the bread rounds in a toaster or buttered pan until golden brown on one side only.

Step 8

Remove the king crab from the shell and slice into thin, dime-sized pieces.

Step 9

For a refined caviar presentation, trace a thin circle of olive oil on a sheet of acetate using the same circumference as the serving vessel. Carefully arrange the caviar within the outline.

Step 10

Refrigerate the acetate caviar transfer for a few minutes to help it hold its shape.

Step 11

Assemble the cake by layering the toasted bread, piped potato mousseline, king crab mosaic, and chives. Finish by carefully inverting the caviar-topped acetate onto the cake and gently sliding the acetate away to reveal the final layer.