Caviar is dotting the landscape of our menus more and more. Popular caviar recipes encompass pizza, soup, dips and spreads, and a host of elaborate canapes. And they're delicious.
Fine caviar, however, should be served as simply as possible; the fewer accoutrements the better. In fact, many connoisseurs prefer to eat caviar au naturale.
The food and drink that does accompany fine caviar is slightly bland; it carries and blends with the delicate flavor, never overwhelms it or detracts from it.
For drinks, serve unflavored Vodka, dry champagne, or mineral water, all very well chilled. A chilled dry white wine is acceptable also. For a treat, "freeze" the Vodka and chill the glasses. But don't try freezing the champagne.
Similarly, use toast points or a small, thinly sliced baguette. Any bread used should be only lightly toasted and still soft, not crumbly like crackers. Besides ruining the texture of the caviar, it wouldn't do to have any of that lovely (and expensive) caviar on the floor.
Often, caviar is served with lemon wedges, capers, finely chopped onion and hard cooked egg, chopped. You might want to rethink that since it seems to be a throwback to times when caviar was not always as fresh and tasty as we get it today. But it's up to you.
Another crowd-pleaser and eye-pleaser is a spread called Caviar Pie.
This is definitely one instance where you want to go with less
expensive caviar; I can't imagine anyone preparing this caviar recipe
with 8 ounces of Beluga caviar!
The amount of caviar to buy for your party depends on your budget, of course, and how you will serve it.
Caviar goes a lot further when served in appetizers.