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Preparing for the Feast
The traditional way of serving fresh caviar is in its jar or tin nestled in a large shallow bowl of crushed ice with its lid along side. Serve caviar with a mother-of-pearl spoon, being careful to avoid crushing the eggs. Avoid using sterling silver as it imparts a metallic taste and the caviar will discolor the silver.
Caviar should be kept as simple as possible. Accompany caviar with fresh toast points, blinis or potatoes. Add perhaps a touch of crème fraiche, but nothing more to mask the intense and bewitching experience of eating caviar.
Caviar's traditional partners are iced vodka, champagne, or black tea and plain toast.
Fresh Caviar, served as a simple hors d'oeuvre, will add elegance to any occasion. The Seattle Caviar Company is pleased to share some of our favorite ways to present caviar.
- Beluga, Osetra or Sevruga and a mother-of-pearl spoon.
- Spoon caviar on broiled oysters.
- Caviar and scrambled eggs.
- Stuff baby new potatoes with crème fraiche and top with caviar.
- Garnish soup with crème fraiche and caviar.
- Serve fresh oysters on the half-shell topped with Sevruga caviar.
- Potato "nests" with caviar and crème fraiche.
- Caviar with twice baked potatoes.
- Gently toss angel-hair pasta with lemon zest, crème fraiche and caviar.
- Garnish a seafood salad or seafood mousse with caviar.
- Top potato pancakes with a dollop of sour cream and a spoonful of caviar.
- Midnight supper of fresh blinis, crème fraiche, caviar and champagne.
- Spoon lobster salad into artichoke bottoms and crown with caviar.
- Serve three different spoonfuls: Beluga, Osetra and Sevruga on chilled plates with toast points and a little crème fraiche.
- And don't forget the iced Vodka!
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