Here’s how to serve caviar like a connoisseur:
Plan for half an ounce of caviar per guest.
Twenty minutes before you plan to serve your caviar, open the jars and nestle them into a bed of crushed ice. Or serve them in chic bowls like these [link to our serving sets] which make the caviar sparkle.
Just like a cheese plate, aim for a variety of colors, flavors and textures. Our Domestic Caviar Assortment comes with four caviars, from bright, crisp salmon roe to buttery, black hackleback, while our Best of the Best caviars, which happen to be served at 3 Michelin-starred restaurants, range from briny to savory in hues of olive green to gray. Each assortment comes with a handy tasting card, so you can guide your guests on a gastronomic journey.
Pro tip: mother-of-pearl spoons don’t just look good, they’re the perfect accompaniment to caviar, as silver spoons can leave a metallic taste.
Channel your inner food stylist by arranging a platter of accoutrements. Try blini, toast points, or squares of pumpernickel bread, as well as small bowls of crème fraiche, sour cream, minced hard-boiled eggs, and finely chopped onion. Sliced lemon will add a pop of color as well as bright citrusy oomph.
Finally, don’t forget to chill the Champagne - or vodka in true Russian style.