Tasting caviar and serving it are two different things. When you are entertaining, presentation and timing matter as much as what is in the tin. Here is how to get it right.
Temperature
Remove the tin from the refrigerator 5-10 minutes before serving, but never longer. Caviar served too cold loses aroma and nuance, and too warm causes the pearls to soften. Nest the tin in crushed ice on the table to maintain temperature throughout the meal.
Serving Vessels
Present caviar in its original tin as it is designed for the purpose and keeps the pearls at the right temperature. For a more formal setting, a mother-of-pearl or glass bowl set over ice works well. Avoid silver or metal serving dishes.
The Spoon
This is Non-negotiable. Mother-of-pearl is the gold standard. Bone, glass, or quality plastic are acceptable alternatives. Metal spoons (including silver) - react with the roe and introduce bitterness.
Portion Sizes
For a tasting or canapé setting, allow 10-15g per person. As a standalone starter, 30g is the minimum for a proper experience and enough for three rounds, which is where the full complexity of the caviar reveals itself. For a centrepiece occasion, 50g per person is generous without being excessive.
Accompaniments
Keep them simple and neutral. Lightly toasted blinis, unsalted butter, and crème fraîche are the classics for good reason - they support rather than compete. Chopped egg, chives, or shallots can accompany too.
Timing
Serve caviar at the start of the meal, before wine or strong flavours have been introduced, and the palates are the freshest - that is when caviar makes its strongest impression.
For Dinner Parties
Prepare everything in advance. The tin should be the last thing to come out of the refrigerator. Have ice, spoons, and accompaniments ready before guests sit down - caviar waits for no one.
