Caviar Bannock with All Dressed Butter

Ingredients

500 ml (2 cups) all-purpose flour
5 ml (1 teaspoon) baking powder
2,5 ml (½ teaspoon) salt
125 ml (½ cup) trout caviar, plus 30 ml (2 tablespoons) for the butter
125 ml (½ cup) cold milk
30 ml (2 tablespoons) unsalted butter, melted, plus 45 ml (3 tablespoons) for cooking
60 ml (4 tablespoons) salted butter, room temperature
30 ml (2 tablespoons) fresh chives, thinly sliced
Freshly cracked black pepper

Add the flour, baking powder and salt to a large bowl. Mix well. Stir the caviar into the milk, then pour it into the flour mixture. Add the melted butter and gently mix with a wooden spoon until a shaggy dough forms, then press everything together with your hands. Be careful not to overmix, or you’ll end up with a dense bannock.
Turn the dough onto a lightly floured work surface and shape it into a round, about 1½ inches thick.
Preheat a medium cast-iron pan on medium heat. Add the remaining 45 ml (3 tablespoons) of butter and swirl the pan to coat it evenly. Place the shaped dough into the skillet, turn the heat to medium-low, and cook for 5–7 minutes per side, or until golden brown and cooked through.
Remove the bannock from the pan and set aside to cool slightly on a wire rack.
Smear the salted butter along the side of a large serving plate. Dress the butter with the remaining trout caviar, chives and a few cracks of black pepper. Slice the bannock and place it on the plate beside the butter.