Classic Caviar Plate

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Caviar is a very elegant, glamorous, and delicious appetizer. Impress your guests with this caviar plate. A small jar of fine caviar can go a long way when served with the proper accompaniments. My special time to serve this caviar plate is on New Year's Eve.

Caviar Plate

I didn't use the lemon wedges and the chives.

To purchase Caviar Servers and Bowls and Mother of Pearl Caviar Spoons, check out What's Cooking America's Kitchen Store.


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Caviar Plate Recipe:

Recipe Type: Appetizer, Caviar, Eggs, Crème Fraiche
Yields: serves many
Prep time: 20 min


3 hard-cooked eggs
1 lemon, cut into wedges
1 small red onion, diced small
1/4 cup chopped fresh chives
1/4 cup crème Fraiche or sour cream
Toast Points (see recipe below)

Learn How To Buy Caviar - How To Serve Caviar - How To Eat Caviar

How To Purchase Caviar:

The following are only suggestions, as it really depends on you, your guests, and how much you are able to spend. When caviar is the focus of your treats at your gathering, then the more the merrier. A little goes a long way If caviar is being served by itself, or with crackers or toast points, a 2-ounce jar serves approximately 4 people.

  • You can get between 8 to 10 (1/2 teaspoon) servings per ounce of caviar and about 20 (1/4 teaspoon) servings per ounce of caviar.

  • For eating caviar straight out of the jar or tin, and real caviar enthusiasts are your guests, figure at least 1/2 to 1 ounce of caviar per person.

  • If you are serving appetizers with caviar on top, and you want to taste the caviar over the other ingredients on the appetizer, use a dollop of a heaping 1/2 teaspoon of caviar.

  • For an absolute experience, use a mother of pearl spoon. Caviar spoons are widely available in bone, tortoise shell and Mother of Pearl Caviar Spoons. Any metal, including silver, will impart a metallic flavor to the granules.

How To Store Caviar:

  • DO NOT open caviar until needed.

  • Refrigerate but never freeze! Freezing of caviar can be done but is not recommended as freezing can toughen the caviar roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the three weeks recommended or you are not able to refrigerate it properly, freezing is an option. If you freeze your caviar you must thaw it slowly in your refrigerator over most of a day prior to serving.

  • In order to avoid having the berries burst, caviar must be refrigerated at 28 to 32 degrees Fahrenheit. This can be done either by putting the tin in the coldest part of the refrigerator, usually the meat shelf, or by placing the tin in a bowl and surrounding it with crushed ice. Fresh caviar can be stored in your refrigerator for 15-20 days (unopened). Consume caviar once it has been opened within 2-3 days. Unopened pasteurized caviar can be kept on the shelf for 6 months.

  • Cover and refrigerate any leftovers promptly and use within a day or two. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.

Caviar PlatePreparation:

Remove caviar from the refrigerator. Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving.

Place the caviar tin or jar in a small decorative Caviar Servers and Bowls with ice to keep cold.

Peel hard-cooked eggs and separate the whites and yolks. Chop yolks and whites separately.

To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, crème fraiche, and Toast Points (see recipe below).

There are no rules on what beverage to serve with caviar. You are the best judge on what tastes good to you. The two most popular beverages with simple caviar are frozen vodka or a very dry Champagne or sparkling wine. A dry white wine also works well.

Serve and enjoy!

Toast Points:

Toast points are a versatile base for all kinds of appetizers and hors d'oeuvres. Photo from Fine Cooking magazine.

Toast PointsOne (1) loaf, good quality, thin sliced white bread.
Unsalted butter, room temperature

Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form four (4) triangles; set the bread on a baking sheet, brush one side with the butter.

Place the bread in a single layer on a baking sheet.

Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.

Toast Points can be made up to a day ahead; store them in an airtight container.


More Outstanding Recipes Using Caviar:

Caviar/Dip Spread

Caviar Egg Salad

Caviar Plate

Caviar Torte

Cucumber-Caviar Salad

Cucumber-Caviar Sauce

Smoked Salmon and Caviar Pizza

Smoked Salmon Roulades

Stuffed "Deviled" Eggs with Caviar

Caviar Canapes

Twice Baked Potatoes with Caviar

Uptown Deviled Eggs

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