How to Eat Caviar

By an eHow Contributor

Though considered a luxury, those salty fish eggs are easy to prepare and serve.

Difficulty: Easy

Instructions

Champagne
Caviar
Crackers
Caviar Servers
Caviar Spoons
Serve caviar in a crystal, glass or porcelain bowl on a bed of crushed ice, or in a special caviar server with a tiny spoon that is neither silver nor stainless steel (these metals can give the caviar a tinny taste). Classically, a mother-of-pearl or gold spoon might be used, but you can use horn, wood or glass. Plastic would be gauche.
Put about 1 tsp. of caviar on your plate.
Spread the caviar over dry or lightly buttered toast points or unsalted, bland crackers.
If you like, squeeze a drop of fresh lemon juice over the caviar.
Eat it plain or choose your garnish: typically crumbled, hard-boiled egg, chopped onion or creme fraiche.
Drink champagne, ice-cold vodka or chilled white wine with the caviar.
Try a very traditional Russian recipe of caviar on whole-wheat pancakes (blini) with a dab of sour cream.

Etiquette dictates taking only a small portion of this expensive treat.
Make sure caviar is served and stored between 26 and 32 degrees F.
Eat the whole tin at once. If you must store opened caviar, wrap it tightly in plastic and turn the tin over so the oil is always evenly distributed.
Use unsalted butter on the toast points, as the caviar itself is salty.
Some people think garnishes ruin the caviar experience, unless you want to stretch out the caviar or are eating a less premium variety.
Likewise, some only use lemon for lower grades of caviar.