The greatest caviar accompaniments are whatever helps you appreciate it the most, and that is a question of personal preference. If you enjoy the briny flavor of caviar on its own, a spoon can be all you need, according to John Burgess.
Many people serve caviar atop crackers (the plainer, the better, in my opinion), which act as a vehicle for bringing the caviar to the tongue. Similarly, eating tiny, thin pancakes (blini) with a little dab of sour cream and caviar is a Russian ritual.
This pattern of adding a tiny amount of rich fat, such as cream or unsalted butter or a very basic soft cheese, to the flavor of caviar enhances the texture of fat.
Small slices of toasted bread with butter, sour cream, crème fraiche, or cream cheese can now be used to transport the caviar. A little frozen glass of super-cold vodka, Dutch or London Dry or fragrant gin, or mild-flavored chilled Japanese sake or Korean soju would appear to be ideal complements to caviar as well. A glass of champagne or white wine is also a possibility.
Sandwiches and huge pancakes may also appeal to those who enjoy single-bite canapés.
As a garnish, a dusting of chopped chives, scallion or green onion, or minced sweet onion could be appropriate.
A touch of lemon, either as a drop of juice or a paper-thin shaving of the lemon, is another tasty companion to caviar.
Caviar pairs nicely with eggs, which may be used as a garnish or as a full companion. Soft-boiled, poached, scrambled, or delicately fried eggs are all options. Some individuals even combine caviar with the yolk of an uncooked quail egg.
Deviled eggs and mayonnaise-based egg salads are also excellent with caviar.
A meal of pasta (spaghetti or flat noodles or any pasta available) topped with salmon in a white sauce and liberally sprinkled with caviar is a wonderful treat for both the eyes and the palate in our family. The caviar complements practically any fish, and the sauce follows the pattern established with butter, sour cream, and other ingredients.
Another option is to use caviar to top mashed potatoes or to coat a baked potato with caviar. Rather than overpowering the caviar’s flavor with too much butter, moisten the baked potato with a small amount of light oil and a dollop of our old buddy, sour cream.
By the way, I believe caviar on top of plain white rice would be delicious.
It’s great on a round of Melba bread with a piece of hardboiled egg.
A shot of vodka frozen to below freezing is served with it by Russians I know. Unless you get Extra dry or above, I find most Caviar to be too salty to pair with champagne. (The added sweetness in the Champagne, as well as the fat from the caviar and the egg, may make a fantastic combination.) Brut Nature, on the other hand, does not appeal to me.)
The majority of near-caviars (Danish trout, lumpfish etc.) I eat them with Carr’s biscuits and nothing else.
The best of the actual thing has a creamy texture and a strong egg flavor that doesn’t require much more than a blini or a thin piece of bread as a side dish.
There are a lot of different grades of caviar, and there’s a lot of forgeries and food fraud going on in that market. It’s one of the most vulnerable meals to impersonation.
Because of this, as well as the potential extinction of the sturgeon, a once-common fish around the world, I now only eat Danish trout roe.
If you don’t eat caviar or other fish roe on a regular basis and have a source that understands the difference between the grades and the fakes, I’d say the price difference for caviar and other fish roe is probably not worth it.