Caviar has been one of the favorite foods of the Middle Eastern and Eastern European aristocracy since the Middle Ages. Due to the overabundance of sturgeons, the eggs of which are extracted and served as caviar, prices skyrocketed at the beginning of the twentieth century. Nowadays, lovers of haute cuisine enjoy the expensive delicacy on special occasions. Knowing how to serve caviar will allow you to retain its delicious flavor for the delight of your guests.
Steps
Step 1. Put a sufficient number of aperitif saucers in the fridge, at least one hour before serving the caviar
In this way they will be cold enough for use.
Step 2. Take the caviar out of the fridge about 15 minutes before serving
Let the open container rest to bring it to room temperature.
Step 3. Make a tray with pieces of buttered bread or bliny, along with a bowl of crème fraîche
Traditionally, they are the best accompanying dishes for caviar.
If you use loaf bread, heat it on the grill first. Don't let it get too crunchy
Step 4. Fill a traditional silver or crystal serving tray with crushed ice
Alternatively, if you don't have the traditional caviar tray, you can fill a decorative glass bowl with crushed ice
Step 5. Prepare the caviar
Open the container and place it on ice, so that it is surrounded by ice on each side to maintain an even temperature.
Step 6. Put a spoonful of nacre in the caviar to allow guests to serve themselves
Although some do not consider the use of metal utensils harmful, connoisseurs think that metal pollutes the taste of caviar and tend to avoid it. Play it safe with your guests by adhering to the tradition of mother-of-pearl spoons
Step 7. Remove the cooled saucers from the fridge
Step 8. Present the caviar, toast or blinis and crème fraîche, along with the aperitif plates
Step 9. Let the guests serve themselves
Step 10. Cover any leftover caviar in the container with plastic wrap after eating
Make sure that the oil is evenly distributed before storing everything in the coldest part of the fridge.
Advice
- Always be careful not to crush the eggs as you spoon them, as otherwise the oils will spread too early and spoil the flavor.
- Serve the caviar with frozen vodka shots or flutes of champagne to accompany the flavor.
- Each serving of caviar should be around 50 grams per person.
Warnings
- Never swallow caviar eggs whole without breaking them in your mouth, or you won't taste the flavor.
- Never freeze the caviar, as low temperatures may cause the eggs to hatch.
