Whether you’re a Russian oligarch shoving fistfuls of the stuff into your mouth every night or a mere foodie that’s splashed out on a seriously luxurious treat, caviar is something that should be savoured and made the most of. There are tins sold at all price points, containing different varieties, grades and sizes of caviar, but with such a revered product it’s important to know how to serve it (and what to serve with it) so you can enjoy it at its best. And while it may sound counter-intuitive, sometimes serving other foods alongside the delicate eggs can help bring out their famous flavour.
Before you start throwing other things into the mix, however, you’re going to need to know how to serve the caviar itself. The most important rule is to never put metal utensils anywhere near the eggs – the metallic taste seriously affects the pure, saline flavour of caviar and will destroy the subtleties on the palate (which is why the metal tins caviar comes in are lined with plastic on the inside). Instead, use a special caviar spoon, which can be made from bone, plastic or mother of pearl.
Caviar should also be served very cold, so keeping the tin in the fridge and then decanting it into a cold bowl served over ice is best. This exacerbates its refreshing, almost palate-cleansing flavours and will ensure you get the most out of your prized delicacy.