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 are a versatile base for all kinds of appetizers and hors d'oeuvres. Photo from Fine Cooking magazine.
(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 Egg Salad
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed "Deviled" Eggs with Caviar
Twice Baked Potatoes with Caviar
Uptown Deviled Eggs