Caviar (and certain other types of fish eggs) have a unique texture that pops gently in your mouth and on your tongue, releasing a delicate flavor of salt and fish, umami and clean, saline sea, and a subtle mineral taste. See What is the flavor of caviar?
Even though I’ve only ever tried cheap caviar produced from lumpfish or salmon roe, it’s incredible. It’s little, sharp, salty, chilly, and incredibly fishy, and I enjoy the way it tastes.
I created an appetizer inspired by a dish I read about in a restaurant review in Haaretz—I wish I could remember the place since the chef deserves credit—back when I used to cook more for other people.
It was an improvement on the caviar-on-blintzes approach. Instead, the chef parboiled sliced potatoes, then coated them with olive oil and smoky paprika and roasted them till golden, crispy, and spicy, before topping each one with a scoop of sour cream and a dollop of caviar. I believe that dish was the catalyst for my interest in smoked paprika. Consider it a combination of Spanish and Russian cuisine.
Eat as soon as possible. The contrast between the hot roasted potato and the chilly topping is key.