What is a caviar bump?

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.

What wine to serve with caviar?

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.

Why can't you serve caviar with a metal spoon?

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)

What is the right way to eat caviar?

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.

Are potato chips good with caviar?

SO GOOD. The crunchy potato chips with a little bit of creme fraiche and caviar are a revelation.

How much caviar to serve per person?

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.

How to serve Caviar - Le Chef's Wife

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

Scale

100 grams of Ossetra Malossol Caviar
4 hardboiled eggs
3 tablespoons chives, chopped
1 shallot, chopped
2 tablespoons of capers
3/4 cup of crème fraîche
1 lemon, sliced
16 blinis (small pancakes)

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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.