Feeling fancy over the holidays? Here is how to serve (and enjoy!) caviar like a seasoned pro. Caviar is a true delicacy, the salty bubbles pop in your mouth like Champagne. A tiny little bit is all you need.
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I admit that I had never tried caviar before meeting Le Chef. Fish roe, yes. Those big orange Salmon Roe beads served in nori paper in a sushi restaurant, or those teeny tiny black or orange lumpfish eggs that coat the sides of a California roll. Fish roe, but not caviar. Sturgeon caviar is fine caviar at its best.
The first time I ever tried caviar was revelation. it was salty, but not too salty. A slight taste of the sea, but nothing overpowering. It was delicate and fresh, unlike anything else.
Caviar is seen as a wealthy person's food because the price is indeed steep. Fortunately, because of advanced Caviar farming methods we can now access caviar at a more reasonable price that would have never been possible with wild caviar before.
The French love caviar and consume more of it per capita than any country in the world. It is a must for special occasions, like the holidays! The French swear by four fancy foods during the holidays: Caviar, Foie Gras, Oysters and Smoked Salmon. These four ingredients are must haves for New Years Eve!
You may also enjoy my round up of 25 French Holiday Recipes here.
How to eat caviar:
The traditional way to eat caviar is with a selection of condiments:
- hardboiled egg whites and yolk served separately
- finely chopped chives and shallots
- lemon wedges
- capers
- crème fraîche or unsalted butter. Cream cheese also works well!
- toast points made from white bread, blinis (mini pancakes) or unsalted crackers
Spread a dollop of crème fraîche on a blini. Top with a small spoonful of caviar. Add any additional condiments you like, however I recommend trying without additional condiments to really taste the caviar.
Proper Etiquette for Caviar
- keep the caviar cold (if serving at a cocktail party, make sure you keep the container on ice)
- don't use a metal spoon to serve caviar, it alters the flavor of the roe. Pros use a pearl spoon (plastic is preferable to metal or wood)
- classic condiments include: blinis (small pancakes) or toast points, crème fraîche or sour cream, lemon wedges, hard boiled egg whites and egg yolks (presented separately), finely chopped shallots, red onion and also chives.
- I personally love just a little spoonful of caviar over some crème fraîche on a blini - I don't need anything else that takes away from the taste of the caviar.
- Pair champagne with caviar, the acidity and bubbles is a perfect pair. Vodka is also a classic choice.
- Don't serve yourself more than twice. Caviar is very expensive - enjoy just a little bit.
What is Caviar?
Caviar is fish eggs from Sturgeon fish or Sturgeon Roe. The delicate eggs range from grey, to dark brown to black caviar. There are different varieties but the finest caviar is Beluga, then Osetra Caviar (or Ossetra).
Before, caviar was only available in the fanciest restaurants, but now with the rise of caviar farming and also the ability to buy it in an online store, you can enjoy caviar at home.
Different Types of Caviar
Beluga Caviar is the most expensive and rare caviar made from Beluga Sturgeons most commonly from the Caspian Sea. In 2005 the Beluga Sturgeon was put on the endangered list and the USA made it illegal to import Beluga Caviar. However there is hybrid Beluga caviar available.
Ossetra caviar has smaller eggs than Beluga caviar and has a creamier, nutty flavor that pairs beautifully with champagne.
Sevruga caviar is the most commonly found of the sturgeon caviars, and the most inexpensive of the three main types of sturgeon caviar - Beluga, Osetra and Sevruga as per Wikipedia It's calculated that about half the caviar production comes from Sevruga. Sevruga caviar eggs are a pearlescent grey, and smaller in size than other sturgeon. The flavor is more pronounced than other varieties, often described as saltier, but it can vary depending on the origin of the fish.
D'Artagnan Caviar
$124.99 for 30 grams/ $329.99 for 100 grams
D'Artagnan's Ossetra Malossol Caviar is unpasteurized, low-salt and preservative-free, with an authentic, fresh flavor. This truly sustainable caviar is harvested from Siberian sturgeon on a state-of-the-art aquafarm in France that follows the strictest of animal welfare and environmental protocols. The high quality of the caviar is evident in its color, flavor, and texture. The round, plump pearls have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouthfeel and a color that ranges from clear grey to golden chestnut to deep brown, this buttery caviar is truly unforgettable.
*A personal note on this Caviar in particular- we have known the supplier of this caviar, Michel Berthomier, for years. He has a caviar farm outside of Bordeaux. Michel sponsored my husband, Sébastien Giannini, when he competed in the Bocuse d'Or France in 2010 and supported him through many cooking competitions. When D'Artagnan asked me to talk on instagram about a product we know so well I was honored! I love a full circle moment.
Caviar Appetizers
- Caviar with condiments: blinis (small pancake) or toast points, crème fraîche or sour cream, lemon wedges, hard boiled egg whites and egg yolks (presented separately), finely chopped shallots, red onion and or chives. Capers can also be presented.
- Caviar bump (more on that below)
- Caviar over hard-boiled eggs
- Potato Chips and Caviar with sour cream
- Caviar over scrambled eggs (a true delicacy!)
Caviar Main Dishes
- Over Scallops: These seared diver scallops with white wine and leeks would be incredible with a little caviar served on the top of each scallop
- Fresh Pasta with a cream sauce tastes sublime with a spoonfull of caviar
- Salmon with a dill cream sauce and caviar is exquisite.
- In Northern France they serve caviar with crepes made from buckwheat flour that are delicious!
You notice there is a trend here - if you are adding caviar to a dish make sure to pair it with a cream sauce that won't overpower the caviar instead of a tomato or red wine based sauce. Also, make sure to add the caviar at the end - you don't want it to cook.
FAQ
A caviar bump is simply a spoonful of caviar that you place on the back of your hand to eat directly off your hand. This is actually how many professionals eat caviar because you can sample several different caviars side by side without double dipping and you taste the caviar in its purest form. The warmth of your skin opens up the flavors of the caviar as well.
Classic condiments include: blinis (little mini pancakes) or toast points, crème fraîche or sour cream, lemon, hard boiled egg whites and egg yolks (presented separately), finely chopped shallots and also chives. 
I love a dry champagne with caviar, the acidity and bubbles is a perfect pair. Russian custom is to serve ice cold vodka with caviar. A dry white wine such as chenin blanc, with its pear and citrus notes, or else a dry riesling would also pair well.
Metal reacts with the flavor of the caviar and gives it a metallic taste. Caviar is most often served with a Mother of pearl spoon (sounds fancier than they are - you can buy them for $7 online)
Prepare your blini or toast point with teaspoon of creme fraiche or sour cream. Take the mother-of-pearl spoon and put just a little dollop of caviar over the top and enjoy! Roll the caviar around in your mouth to really appreciate the delicate flavor of caviar.
SO GOOD. The crunchy potato chips with a little bit of creme fraiche and caviar are a revelation.
30-50 grams or 1-2 ounces.
If you are serving the caviar by itself or with condiments, I reason that you will need 30-50 grams or 1 to 2 ounces of caviar per person. If you are sharing the caviar as a garnish (a few grains over scallops for example) I recommend ½ - 1 ounce per person.
Blinis are mini Russian pancakes made with yeasted flour. 
Caviar is fish eggs from Sturgeon fish or Sturgeon Roe. The delicate eggs range from grey, to dark brown to black caviar. There are different varieties but the finest caviar is Beluga then Ossetra Caviar.
Before, caviar was only available in the fanciest restaurants, but now with the rise of caviar farming and also the ability to buy it in an online store, you can enjoy caviar at home.
** this post includes affiliate links which means I receive a small commission from qualifying purchases, at no cost to you. I hope you find the information I compiled useful and I thank you for supporting my small business**
Other Le Chef's Wife Recipes you will enjoy
How to make a French Cheese Platter
How to make a French Charcuterie Platter
6 Tips for Hosting a Chic French Themed New Year's Eve Party
25 Best French Holiday Recipes
I hope you have enjoyed this article about how to serve caviar. Have you tried caviar before? How do you like to eat it? I love to hear from you!
Bon Appetit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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How to serve Caviar
- Prep Time: 20 minutes
- Cook Time: 8
- Total Time: 30
- Yield: 4-6 1x
- Category: caviar, starters
- Cuisine: French
Description
Here is how to serve (and enjoy!) caviar like a seasoned pro. Caviar is a true delicacy, the salty bubbles pop in your mouth like Champagne. A tiny little bit is all you need.
Note - this recipe is for 4-6. If you are 2-3 people a 30 gram container of caviar is sufficient.
Ingredients
- 100 grams of Ossetra Malossol Caviar
- 4 hardboiled eggs
- 3 tablespoons chives, chopped
- 1 shallot, chopped
- 2 tablespoons of capers
- ¾ cup of crème fraîche
- 1 lemon, sliced
- 16 blinis (small pancakes)
Instructions
- Keep your caviar tin in the coldest part of your refrigerator until the moment you are ready to serve.
- The traditional way to eat caviar is with a selection of condiments:
- hardboil your eggs for 9 minutes.
- finely chop the hard cooked egg yolks and egg whites and serve them in separate bowls
- finely chop chives and shallots served in separate bowls
- slice the lemon into wedges
- put the capers in a little ramekin
- scoop the crème fraîche into a little bowl
- Serve with blinis or white bread made into toast points (if making toast points, use 6 slices of bread, lightly toasted cut on the diagonal into 4 triangles)
- Either keep the caviar in the caviar tin (it is lined with a non-reactive surface) or else transfer to a small bowl made of glass. Never use metal spoons or bowls with caviar. Use Mother of pearl spoons (sounds fancier than they are - you can buy them for $7 online
- Keep the bowl or tin on ice when serving to keep the caviar cool.
Puhh Watt. says
Separate bowls of diced egg white and yolk, onions, chives, capers, and a dash of crème fraîche made up the traditional condiment spread, which I adored. Less truly is more, as demonstrated by the straightforward act of using a few pearls of Ossetra caviar to spread a dollop of creamy delight over a warm blini.
The advice to enjoy only a few spoons no overindulging felt both opulent and deliberate.
The ideal finishing touch was provided by the pairing suggestions with ice vodka or crisp champagne. My visitors were in awe of me and kept wondering how I was able to make caviar seem so friendly rather than scary. I now consult this site everytime I want to make an evening more special. I appreciate how you transformed such a rich delight into something subtly sophisticated!