Serving caviar should be for the eye and for the palate. From a handsome simple glass server to mother of pearl hand carved spoons, the accoutrements de la table for serving caviar are as practical as they are pretty.
A mother of pearl or tortoise shell spoon i used to lift the delicate egg up vertically to avoid crushing it. Of course, you don’t have to use mother of pearl spoons. However, be forewarned: there are still some caviar connoisseurs that believe using metal utensils spoil the subtle taste of caviar and they would rather use plastic ware than risk sabotaging the savory delicacy.
If serving caviar is an art, then traditional Russian blinis are the perfect blank canvas.
These traditionally tiny gourmet buckwheat pancakes and creme fraiche are the classic complements to caviar.
Dollop a creamy cloud of crème fraiche atop warm blini and top it off with a small portion of caviar and voila. a traditional caviar canapé.
What to drink? Traditionally, ice cold vodka or dry champagne accompany caviar. The rule of thumb is that you don’t want to serve any
beverage or food that will overwhelm the caviar.
SERVING FRESH CAVIAR
Freshness can mean the difference between serving up a heap of fish eggs and enjoying delicately flavored caviar.
As long as the can or jar hasn’t been opened, caviar will stay fresh for up to four weeks.
However, once the can has been opened it will perish within about 72 hours.
To store it, keep it in the coldest part of your refrigerator (usually the bottom drawer) but never freeze caviar- you’ll destroy the texture.
To fully enjoy all of the subtle flavors of caviar, try the following method: Use the tip of your tongue to trap and burst the roe against the palate (roof of your mouth). This will release the delicate flavor from each bite.
There are hundreds of ways to prepare caviar. From the timeless classics from Moscow to the modern culinary caviar concoctions of French cuisine, there is no wrong way to enjoy this exceptional product.
Try these recipes at home:
Caviar should always be served on ice.
For a simple presentation, keep it in the tin, placed in crushed ice. When it comes to serving caviar, placing the tin’s lid nearby is not only allowed, it’s customary.