Caviar is a mysterious ingredient. Learning how to serve caviar is important for any host or hostess.
It’s surprising texture and unexpected flavor is a delight to your mouth. Also, it’s earned itself as one of the most luxurious foods on the planet, and we can believe why. If you’re never tried or made caviar, you’re seriously missing out. Here are some ways to learn how to serve caviar, including some delectable recipes.
A Bit About Serving Caviar
Before learning how to create delightful dishes, let’s firstly look at how to serve caviar. The most important thing to consider is that you never use metal utensils near eggs. This is crucial, as the metallic taste will seriously affect the saline flavor of caviar. Instead, use a special caviar spoon – usually made from plastic or bone. Also, caviar should be served cold, so ensure you keep it in a tin in the fridge before serving. This makes is an ideal party good and ensures you get the most out of this delicate flavour.
What is Caviar?
Caviar is one of the most expensive and luxurious foods in the food. It’s definitely an acquired taste and can get some getting used to at first. However, it’s wasn’t always so valuable. For example, in the 19th century, it was offered for free in bars, similar to how you see nuts in today’s society. In Europe, people used to feed caviar to their pigs and leave it on the beach. How times have changed.
Caviar is the salted eggs harvested from a large, white-fleshed fish called a sturgeon. The eggs are harvested from the ovary and drained of liquid, fat and membranes. They’re then slightly salted and cured. This process encourages the eggs to firm up for a delicious and unique texture. Selecting a high quality product ensures you are an expert on knowing how to serve caviar.
Why is it Such a Delicacy?
Caviar is such a delicacy as it’s made from a rare fish. There are 27 species of sturgeon around the world, although it’s expected that this won’t be for long. To create the real flavour, you have to catch and create caviar in an authentic way. This obviously involves a lot of man hours. The rarer the caviar, the tastier it gets. A sturgeon can produce millions of eggs at a time, but not all of these eggs survive to adulthood. This fish’s population couldn’t keep up with the demand and so became a delicacy. As caviar is imported and exported and closely regulated in the United States, this is why it’s become so expensive and hard to come by. Thus, you'll not only be the envy of your guests by providing this delicacy, but also for knowing how to serve caviar.
When and to Whom Should You Serve it?
As caviar is a delicacy and hard ingredient to come by, it’s only fair that you serve it for special occasions. For example, you may wish to invite guests over for a private party. We don’t recommend serving it to people who are fussy eaters. However, we encourage those who like to try new flavours and have an appetite for different tastes. Knowing how to serve caviar properly will assist you in this task.
An Easy Guide for How to Serve Caviar
Air and heat can damage caviar’s quality and taste. Ensure you keep the container air tight and in a cold place in the fridge until you serve it. Otherwise, the texture can ruin. Inspect your caviar before using and serving it. Check for off-putting smells and unusual colours. Also, always sample a taste before serving it to others. It’s always tastier served cold. Keep a container over ice to keep the caviar cold. If it begins to warm up, it’ll become softer. Let’s take a look at some delicious and easy-to-follow caviar recipes to impress your guests.
1. Poppy’s Caviar
If you’re wondering how to serve caviar, then this delicious creation is a great place to start. Designed to serve 8 portions in less than 20 minutes, you cannot go wrong with these delectable flavours.
- 2/3 cup thinly sliced scallions
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/3 cup finely chopped fresh dill
- 1/3 cup thinly sliced fresh chives
- 1/3 cup minced shallot
- 1 1/2 tbsps lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp fresh garlic paste
- 1/3 cup chervil sprigs, divided
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups sour cream
- 8 ounces Tennessee river paddlefish caviar or sturgeon caviar
- 1 (4 1/4-ounce) package water crackers
- Whisk together scallions, oil, vinegar, dill, chives, shallot, lemon zest, lemon juice, and garlic in a large bowl. Finely chop half of the chervil, and whisk into dressing. Season with salt and pepper, and whisk to combine.
- Divide sour cream evenly among 4 shallow bowls, making a well in center of each. Pour dressing evenly into wells.
- Dollop about 2 ounces caviar on edge of sour cream in each bowl, and garnish evenly with remaining chervil sprigs. Serve with water crackers.
2. Caviar Carbonara
This delicious caviar is ideal for any special occasion and is great for fussy eaters too. The sour lemon zest reveals the perfect after taste which will leave guests astounded.
- 1 3/4 cups 00 flour, plus more for dusting
- 2 tsps kosher salt
- 4 large egg yolks
- 1 large egg
- 1 1/2 tbsps extra-virgin olive oil
- 3 large egg yolks
- 1 large egg
- 1/2 cup finely grated Parmigiano-Reggiano
- 1 tbspfinely grated lemon zest
- Kosher salt
- 60 grams caviar
- Snipped dill, for garnish
- Make the pasta in a food processor. Pulse the 1 3/4 cups of flour with the salt. In a medium bowl, beat the egg yolks with the whole egg and olive oil. Add to the flour in the food processor and pulse until the dough just comes together. Transfer to a lightly floured work surface and knead until very smooth but stiff, 5 to 10 minutes. Cover with plastic wrap and let stand at room temperature for 1 hour.
- Divide the dough into 4 pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it. Using a pasta machine, run the dough through successively narrower settings until you reach the sixth one. Cut the pasta sheet into a 10-inch length. Lay it on a lightly floured work surface and generously dust with flour. Repeat with the remaining dough.
- Loosely roll up the pasta sheets and then, using a very sharp knife. Cut them into scant 3/4-inch-wide ribbons. Transfer the pappardelle to a large baking sheet and gently toss with more flour. Let stand at room temperature for 30 minutes.
- In a large pot of salted boiling water, cook the pasta for 2-3 minutes. Drain and reserve 1 cup of the cooking water.
- Meanwhile, make the carbonara in a large bowl. Beat the egg yolks with the whole egg, the cheese, lemon zest, 1/2 teaspoon of salt and 1 teaspoon of pepper. Gradually whisk in 1/2 cup of the reserved hot pasta water to temper the eggs. Add the pasta and half the caviar and vigorously toss until hot and creamy, 1- 2 minutes. Transfer to bowls and top with snipped dill and dollops of the remaining caviar.
3. Poached Oysters with Pickled Cucumber and Caviar
This is one of the best ways to consider how to serve caviar. This recipe is creamy, delicious and unique.
- One 8-ounce cucumber—peeled, seeded and julienned
- Fine sea salt
- 1/3 cup plus 1/4 cup cider vinegar
- 2 tsps sugar
- 1/3 cup dry white wine
- 1 medium shallot, minced
- 1/3 cup heavy cream
- 4 tbsps chilled unsalted butter, diced
- 2 dozen freshly shucked large oysters with their liquor, 24 shells reserved for serving
- Black caviar, for serving
- In a small bowl, toss the cucumber with 1/2 teaspoon of salt and let stand for 10 minutes. Rinse and drain well in a sieve. In the bowl, stir 1/4 cup of the cider vinegar with the sugar and 1/4 teaspoon of salt. Stir in the cucumber and refrigerate for 20 minutes. Drain.
- In a small saucepan, combine the remaining 1/3 cup of vinegar with the wine and shallot. Boil over moderately high heat until the liquid is almost completely evaporated, 6 to 8 minutes. Add cream and simmer over moderately low heat for around 5 minutes. Strain the mixture through and press on the solids. Then, return to the saucepan, and leave the solids. Off the heat, whisk in the butter, a couple of pieces at a time, adding more as the previous addition is incorporated. Stir in the lime juice and season with salt.
- Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl. This should take no longer than 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with pickled cucumber and caviar. Eat immediately.
4. Tater Tot Waffles with Smoked Salmon and Caviar
Who says caviar must be served in a certain way? Why not mix up the recipe with tater tot waffles? This unique and delectable recipe will have your guests amazed from the first mouthful. This easy-to-follow recipe is also ideal for beginners. Therefore, you needn’t worry about being experienced in the kitchen to learn how to serve caviar.
- Non-stick cooking spray
- 8 cups thawed frozen Tater Tots (32 ounces)
- Flaky sea salt
- 6 tbsps crème fraiche
- 12 thin slices smoked salmon Dill sprigs, caviar and fresh lemon juice, for serving
- Heat an 8-inch waffle iron. Preheat the oven to 200°. Grease the waffle iron with a non-stick spray. Spread 2 cups of the tots on it, and sprinkle with salt. Close and cook on medium high until nearly crisp for around 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots. Then, close and cook until golden and crispy. This should take up to 3 minutes. Finally, transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
- Top each warm waffle with 1 1/2 tbsps of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Eat immediately.
5. Eggs with Crab and Caviar
This is such a great recipe for a party, not just because it’s easy to follow. But, also because you can refrigerate the eggs and serve them the next day. As a result, it’s an easy and convenient way to learn how to serve caviar.
- 1 dozen large eggs
- 3/4 cup mayonnaise
- 2 tbsps Dijon mustard
- 2 tbsps minced shallot
- 2 tbsps thinly sliced chives, plus more for garnish
- 1 tbsp finely chopped parsley
- 1 tbsp capers, rinsed and finely chopped
- 1 tsp finely chopped thyme
- 1 tsp sherry vinegar
- 1/4 tsp Tabasco
- Kosher salt
- 3 ounces crabmeat, picked over
- Caviar, for garnish
- Fill a large bowl with ice water. In a large saucepan, cover the eggs with water by 1 inch and bring to a boil. Cover. Then, remove the pan from the heat. Let stand for 10 minutes. Drain the eggs and transfer to the ice water bath to cool completely.
- Peel and halve the eggs. Transfer the yolks to a medium bowl and mash with the back of a spoon. Arrange the egg whites on a platter. Add the mayonnaise, shallot, mustard, 2 tbsps of chives, the parsley, capers, thyme, vinegar and Tabasco to the bowl with the egg yolks and whisk until smooth. Season with salt to taste. Transfer this mixture to a piping bag and fill the egg whites (or use a small spoon). Top each egg with some of the crab and garnish with caviar and chives.
6. Scallops with Potato Pancakes and Caviar Sauce
Without a doubt, this is such an amazing recipe which is ideal for a party, or special occasion. Mix up the flavours by spicing the baking potatoes before using them. Alternatively, switch the onion for another ingredient for a stronger or milder flavouring. Either way, this is the perfect recipe to learn how to serve caviar.
- 1 pound baking potatoes, peeled
- 1 large egg, lightly beaten
- 1/4 cup matzo meal
- 1/4 cup grated onion
- Vegetable oil, for frying
Scallops and Caviar Sauce:
- 1 1/2 cups Champagne
- 9 black peppercorns
- 3 thyme sprigs
- 1 bay leaf
- 1 large shallot, thinly sliced
- 1 tsp fresh lemon juice
- 1 1/2 tbsps crème fraîche
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into tablespoons
- 1 ounce caviar
- Vegetable oil, for frying
- 20 medium sea scallops (1 pound)
- 2 tbsps minced chives
- Shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt. Shape the mixture into 20 scallop-size cakes, around 1/2 inch thick. Then, press the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side. Lower the heat if the pancakes brown too quickly and add more oil if necessary. Transfer the pancakes to a baking sheet and sprinkle with salt.
- Preheat the oven to 325°. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tbsp, about 15 minutes. Strain the sauce into another small saucepan. Stir in the crème fraîche and bring to a simmer over moderate heat. Remove from the heat and stir in the softened butter, 1 tbsp at a time. Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over high heat until richly browned, about 1 1/2 minutes per side. Transfer to a plate and keep warm while you cook the remaining scallops.
- Reheat the potato pancakes in the oven. Arrange the pancakes on a platter and set a scallop on each one. Add the chives to the caviar butter sauce and spoon over the scallops. Serve immediately.
7. Quail Eggs Benedict and Caviar
This recipe is a delicious rendition of Canada’s eggs benedict dish and one of the best ways to apply your knowledge of how to serve caviar. Add some extra flavour and sophistication to your meal with the bonus caviar flavour.
- 1 egg yolk
- 115g clarified butter
- 1 tbsp lemon juice
- Dash of Tabasco sauce
- Freshly ground black pepper
- 65ml distilled white vinegar
- 12 quail eggs
- 12 (5-cm) round croutons
- 12 portions caviar
- Beat the egg yolk; place the bowl over a pot of simmering water. Ensure sure the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat.
- Whilst beating the eggs, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.
- Bring a medium pot of water to a simmer and add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking.
- Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and a portion of caviar.
8. Alder-planked Salmon with Egg Sauce
If you only have 15 minutes to spare, this one of the best ways to learn how to serve caviar and end up with a delicious result. With only a medium skill of cooking involved, this is a great place to start your caviar journey.
- 115g unsalted butter, cut into 8 pieces
- 5g minced shallots or spring onions
- 30ml fresh lemon juice
- 60ml dry white wine
- 60ml fish stock, chicken stock, or low-salt tinned chicken broth
- 80ml double cream
- 1/2 tsp hot sauce (recommended: Tabasco)
- Salt and freshly ground black pepper
- 10g chopped fresh flat-leaf parsley
- 2 hard-cooked eggs, coarsely grated or chopped
- 3g fresh chives
- 1 tbsp Californian sturgeon caviar
- 1/4 tsp dry mustard powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 (170g) salmon fillets, skinned
- 15g unsalted butter, melted
- 2 cedar or alder planks
- Preheat the oven. In a small saucepan, melt 30g of the butter. Add shallots and saute 1 min. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 mins, until reduced to around 2 tbsps.
- Lower the heat and whisk in the remaining butter 15g at a time. Add each piece when the previous one is almost melted.
- Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
- Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
- Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 mins until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
- Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the grill and cook the fish for about 5 to 7 mins, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
- Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar.
Do You Have Any Tips on How to Serve Caviar?
We hope you enjoyed reading our caviar recipes and tips and tricks to serve it correctly. There are so many different ways to present and serve this delicate ingredient. Use a small portion within tradition recipes, or make it the main focus of the dish so it stands out. Sometimes of caviar are great served with eggs, red onion, lemon and even chives.
Do you have any tips on how to serve caviar? If so, share your tricks and even favourite recipes in the comments to inspire others.
Related Article: Sevruga Caviar: The Ultimate Gourmet Luxury