top of page

Free Shipping on orders over $89

Midnight-Indulgence-logo

The Imperial Crown Supreme
Caviar Hot Dog

The Imperial Crown Supreme

A luxury caviar hot dog built on wagyu beef and brioche, crowned with Imperial Osetra and gold leaf. This is a composed dish, not a backyard cookout. Treat the caviar and gold leaf as a garnish, added at the very last second.

Serves: 2 · Time: about 30 minutes, including chilling
Ingredients
​
For the hot dogs

  • 2 wagyu beef hot dogs (full-size, natural casing if available)

  • 2 brioche hot dog buns (top-split style, for even toasting)

  • 2 tbsp unsalted butter, softened

  • ​

For the chive crème fraîche

  • ½ cup crème fraîche

  • 2 tbsp finely minced fresh chives, plus extra for garnish

  • ½ tsp lemon juice

  • Pinch of fine sea salt

  • Pinch of white pepper

 
To finish

  • 1–2 oz (30–50g) Imperial Osetra caviar, about ½–1 oz per hot dog

  • Micro greens or pea shoots

  • Edible gold leaf, a few flakes per hot dog

  • Flaky sea salt (optional)

Method: Crafting the ultimate caviar hot dog
 

  1. Make the chive crème fraîche. Whisk the crème fraîche with the minced chives, lemon juice, salt, and white pepper until smooth and it just holds soft peaks. Cover and chill for at least 20 minutes so it firms up enough to pipe. Transfer to a piping bag, or a zip-top bag with one corner snipped, fitted with a small round tip.
     

  2. Cook the hot dogs. Grill, pan-sear, or griddle the wagyu hot dogs over medium heat, turning often, until deeply browned and cooked through, 6–8 minutes. Wagyu has a higher fat content, so watch for flare-ups if grilling.
     

  3. Toast the buns. Butter the inside of each bun and toast cut-side down on the griddle or in a hot skillet until golden and lightly crisp, 1–2 minutes.
     

  4. Assemble. Nestle a hot dog into each bun, letting one end peek out. Pipe the chive crème fraîche in a neat row of small domes along the length of the hot dog, covering most of the top.
     

  5. Crown it. Spoon a generous ridge of Imperial Osetra directly on top of the crème fraîche, running the length of the hot dog. Don’t stir or spread the caviar. Mound it gently so the pearls stay intact.
     

  6. Finish. Tuck a few sprigs of micro greens along the caviar, then use tweezers to place a few flakes of gold leaf on top. Scatter chopped chives around the plate, and add a tiny pinch of flaky salt to the exposed end of the hot dog if you like.
     

  7. Serve immediately on a dark plate for contrast, with chilled Champagne alongside. Add the caviar and gold leaf at the last possible moment before serving.

Notes

  • Keep the caviar cold. Hold the tin over ice until you plate. Caviar loses its texture quickly at room temperature.
     

  • Use a mother-of-pearl spoon to portion the caviar. Metal can leave a metallic taste.
     

  • Looking for a lighter splurge? Hackleback or Paddlefish make delicious, more affordable substitutes.

SHOP THE TIN
Return
bottom of page