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, blini or potatoes. Add perhaps a touch of crème fraîche, 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.
These toast points will make your Holiday table unforgettable:
– Trim the crusts and slice in half on the diagonal, twice, to form 4 triangles. Place the bread in a single layer on a baking sheet.
– Bake the bread in a preheated 350 degree oven for 8-10 minutes, checking to make sure it doesn’t become too dark.
– Cool the “points” on a baking rack.
– Serve with caviar and perhaps a touch of crème fraîche, but nothing more to mask the bewitching experience of caviar.