Classic Caviar Plate is a very romantic way to impress your special love one or guests! My special time to serve this caviar plate is on New Year’s Eve.
Caviar makes a very elegant, glamorous, and delicious appetizer to bring in the New Year! A small jar of fine caviar can go a long way when served with the proper accompaniments. Learn about the classic caviar accompaniments and how to serve caviar correctly.
Remember, always keep your caviar in its original unopened tin or jar in the refrigerator until just before ready to serve.
Do not open the tin or jar before you are ready to serve – not even for a peek!
Take it out of the refrigerator 15 minutes to an hour before you intend to serve to it.
Use a mother of pearl caviar spoon or a bone, gold plated, or plastic spoon. Never use stainless steel or silver to serve caviar.
Once opened, the caviar tin or jar should be consumed within an hour for maximum taste.
There are no rules on what beverage to serve with caviar. You are the best judge on what beverage tastes the best to you and your friends. The two most popular beverages served are chilled vodka, a very dry Champagne, or sparkling wine. A dry white wine also works well.
- 3 eggs, hard-cooked
- 1 lemon, cut into wedges
- 1 small red onion, diced small
- 1/4 cup chives, chopped
- 1/4 cup creme fraiche or sour cream
- 1 loaf white bread (good quality), thinly sliced
- Butter, unsalted, room temperature
Remove caviar from the refrigerator. Allow refrigerated caviar to sit (unopened) at room temperature for 5 to 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, creme fraiche, and Toast Points (see recipe below).
Serve and enjoy!
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.
Categories:Caviar Appetizers Caviar Recipes Egg Recipes New Years Eve/Day
7 Responses to “Classic Caviar Plate Recipe”
Kathleen M. Van Vliet
What do you use for spoons to serve the side dishes on the caviar plate? I have one mother of pearl for the caviar but nothing for the other side dishes.
Any spoon that you desire to use.
Thank you for showing how to serve caviar0
Hello, nice share.
A nice way to do the eggs is to press the yolks and whites separately through a wire sieve directly into the serving dish for a pretty and fluffy texture and presentation.
Serving idea: Demitasse spoons would work nicely I would think for the accoutrements [preferably sterling silver so not to offend Mother of Pearl!]
I haven’t used caviar in any dishes before but my wife and I are throwing a fancy party and thought it would be a great addition. I love how beautiful this platter looks and your recommendation to serve dry Champagne with it seems perfect. I may consider ordering Russian Osetra Caviar online so I don’t have to depend on local grocery stores.