Caviar can be used as both an ingredient to be used in a dish, or as the main part of the dish itself. When we talk about serving caviar, there are various ways that you can try, from tried and tested classics, to some newer interpretations and even using it as a garnish to elevate a variety of dishes to new heights.
From our previous blog on the different types of caviar, you will be able to learn about how each different caviar varies in flavour, texture, size and colour. So, how you serve your caviar might vary on which type of caviar you have. Think of it in terms of wine. There are some red wines that match well with beef, and others that don’t. So, we can think of caviar in a similar kind of way.
By caviar service, we are generally talking about each person having their own tin, of whichever size, and the accompaniments that go with it. Some prefer it straight off a spoon, or more traditionally off the back of the hand. For those that would prefer a little extra below are a few suggestions for you.
Traditional Caviar Service
When we talk about the traditional caviar service, we mean with blinis, chopped egg, shallot, parsley or chives and lemon, with a little sour cream. Blinis are small Russian pancakes, and very popular with caviar, as well as other delicacies such as smoked salmon. Other traditional vessels include boiled new potatoes and hot buttered toast points.
When we talk about the traditional caviar service, we mean with blinis, chopped egg, shallot, parsley or chives and lemon, with a little sour cream. Blinis are small Russian pancakes, and very popular with caviar, as well as other delicacies such as smoked salmon. Other traditional vessels include boiled new potatoes and hot buttered toast points.
This style of service has been around for decades and is still the preferred service for many hotels, members clubs and first class lounges on flights and cruises. You may well have seen photos of this style of service as they are quite often quite grandiose in their presentation. The traditional service tends to be quite an affair, with wait staff creating theatre around it much like when opening an expensive bottle of champagne. The tin will be presented to the guest and with the nod of approval, the tin opened and placed in the ice surrounded by it’s awaiting garnishes ready for each little mouthful to be assembled by it’s devourers preference!
Modern Caviar Service
There is now a new school of thinking when it comes to serving caviar. The statement ‘less is more’ is quite appropriate here as it focuses more on the caviar, and less on the accompaniments. The recipe is similar- starchy vehicle, some form of dairy, and the caviar, but without all of the extras that can be seen as unnecessary and can overpower the delicacy of the caviar.
Blinis can be very nice, but if not made correctly then they can be a little heavy, so there are many alternatives to use. Crumpets, muffins, croustades, crackers and rye bread are all great ways to serve caviar. This can be extended to anything you fancy similar, just be careful to not overpower the star of the show!
The same kind of twists are being taken on the sour cream part of the classical service. Crème fraiche, fresh or even lightly smoked and cultured butter go very well with caviar also. The acidity of these really helps to balance out the richness of the caviar. Service style can be as spectacular or refined as you would like it, but again less can be more. Rather than have the tin and garnish, canapes can be made up so that they are each neat, delicate and with the correct amount of cream(and more importantly caviar). A small spear of chive can hark back to the classical service whilst keeping the modern aesthetic.
As a slightly lighter option, disks of cucumber offer a cleaner way to enjoy caviar. The crisp freshness balances the rich oiliness of the caviar really well, and great also as a gluten free option. Caviar can also be fun and more relaxed. Potatoes are a great way to enjoy caviar, being a relatively neutral vehicle for it. Traditionally, boiled new potatoes are used, confit potatoes, baked potatoes and even chips are a delicious, yet informal way to enjoy caviar. A beautiful marriage of one of the worlds most humble foods, with one of the most expensive. True love.
Caviar as a Garnish
Caviar is great served on it’s own, or with relatively few accompaniments, however it has long been used as a garnish too both in restaurants and at home. There are some classic pairings- smoked salmon, scrambled eggs, and oysters. A champagne sauce finished with caviar and napped over delicate white fish such as turbot or dover sole is a French classic.
Classics are there for a reason, and caviar used to garnish any of the above will still deliver a memorable meal. However, as with the evolution of the caviar service, caviar garnishing has followed a similar route. Chefs here and abroad are experimenting all the time, looking at all ingredients in new ways, caviar included. So, in recent years there have been all kinds of new wonderful dishes utilising caviar and the qualities it brings. We have seen caviar used to garnish vegetable dishes, most notably British asparagus when in season. The rich umami notes that caviar brings also means it can pair well with some mushroom dishes, and is now used in many Asian recipes. Caviar and sushi is a logical combination, but caviar is now also used in other dishes such as chawanmushi, a Japanese savoury set custard and even Peking Duck!
Fried Chicken and caviar has become something of a modern classic having first been developed by David Chang of Momofuko in New York. The story goes Chang had some cold leftover fried chicken from Wylie Dufresne’s WD-50 and some caviar in the fridge, the rest is history….this has now become one of Chang’s signature dishes appearing in some form at all of his restaurants.
Another notable meat/caviar creation comes from Claude Bosi at Bibendum in London. Caviar adorns a crystal clear duck consommé jelly with delicate and precise cubes of cold smoked sturgeon. I have been lucky enough to try this dish both in development and in it’s final form, and it is as intriguing as it is spectacular.
For any millennials out there who must have smashed avo on sourdough for their weekend treat, a generous spoon of caviar will elevate this to new heights, and great for Instagram too!
Our personal favourites
Everyone will have their favourite ways to serve caviar, and at Exmoor Caviar we’re certainly no different. We like caviar pretty simple, little else with it to allow the caviar to shine. There have been some late night partners meetings where caviar has been scoffed down atop some ready salted crisps- don’t knock it until you’ve tried it! A personal, occasional indulgence is to have with baked potatoes. Once cooked, scoop out the soft potato inside, mix with plenty of butter and some sour cream and return to it’s slightly crisped shells, smothering with caviar. This is an indulgence where generosity is key!!
How do you like to serve our caviar?
I hope all of the above has given you some tips on how best to enjoy caviar, or maybe even some inspiration. Please feel free to let us know in the comments below how best you like to serve caviar, and remember to tag us on social media @exmoorcaviar #exmoorcaviar to share your wonderful photos
Written By Harry Ferguson
Credits
I always start by removing the caviar from the fridge and waiting at least 30 minutes. When it comes to room temperature, it has more flavor and taste. positive words that start with s