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Caviar 101: How to Use Caviar

I’m exploring various pairings and serving suggestions in this post, answering the query, “What to put caviar on.”

We love to indulge in caviar on New Year’s Eve—it’s a tradition in our family. Even our kids try some. It signifies good fortune for months to come, and I like to think that sentiment is not solely about the financial realm but also good health, relationships, and joy.

Types of Roe to Consider

My first suggestion concerning caviar is to decide what you can spend on it and what flavor you want to experience. If your caviar was a gift, kudos to you! Typically, caviar is thought of as processed salted roe of large fish. However, if you want to get technical, true ‘caviar’ is made from the roe of fish in the Acipenseridae family, more commonly known as sturgeon. Many purists will not consider roe as caviar unless it comes from a sturgeon. There are numerous types of fish roe. Here are some to consider:

• Flying Fish Roe: Teeny tiny fish roe known as, “tobiko” usually used to top sushi rolls for a pop of texture. It has a crunchy texture with a mild smoky and salty but slightly sweet taste with citrusy notes. Look for this roe at a specialty store that carries sushi-making items.
• Salmon Roe: A vibrant burst of flavor with distinct, bright notes. Salmon Roe is a large-sized roe.
• Osetra Caviar: Known for its nutty, buttery undertones and creamy luxurious taste. Osetra is a medium-sized roe.
• Sevruga Caviar: Rich, strong, and briny, offering a unique and satisfying experience. Sevruga is a small-sized roe.

What to Put Caviar On

Once you’ve settled on what type of fish roe you want to use you can decide on a variety of ways to serve it.

I have a few ideas on what to put caviar on:

• Potato Chips: The crisp texture of potato chips offers a satisfying contrast to the brininess of caviar. We like to use waffle-style or ridged potato chips. You can always make your potato chips for your caviar, but there’s something nostalgic, fun, and not to mention the right amount of saltiness when using Ruffles. Potato chips topped with caviar is my favorite way to eat caviar!
• Smashed Crispy Potatoes: The crunchy exterior and tender creamy inside of smashed potatoes provide a good foundation for creme fraiche and roe.
• Blinis: Soft and slightly spongy, these small pancakes provide the perfect canvas for the saline fish roe flavors. You can either make buckwheat blinis yourself or use store-bought blinis.
• French Omelette or Boiled Eggs: Serve atop eggs for a creamy and velvety pairing.
• Pasta: Rich, buttery creamy pasta creates a luxurious base, blending textures and flavors.
• Smoked Salmon: Smokey moist oily fish with a topping of briny fish roe makes for a good complimentary pairing. Instead of going the bagel route, try gougères for serving the smoked fish and caviar.
• Avocado Toast: Spread mashed avocado on toasted sourdough or rye bread and top with a generous portion of caviar for an upscale twist on the classic avocado toast.
• Caviar Tacos: Mini taco shells made of crispy wonton wrappers or seaweed paper (nori) can hold small portions of caviar. Add a touch of crème fraîche or guacamole and garnish with chives or microgreens for a fusion twist. Tobiko and Salmon Roe are best for this option.
• Caviar Sushi: Make sushi with a twist by topping vinegared rice with a small mound of caviar instead of the usual fish. You can also roll it into nori and fill it with other luxurious ingredients like avocado or smoked salmon. Tobiko and Salmon Roe are best for this option.

Toppings for Caviar

Serving caviar with accompaniments is an experience that balances opulence and simplicity.

• Crème Fraîche: The creamy richness of crème fraîche complements the intensity of the caviar, balancing the flavors beautifully. This is our favorite companion to use. Leftover crème fraîche is great for dips or salad dressings, incorporated into any type of potato dish, likewise great with oily fish and good as a pie or galette topping.
• Chopped Eggs: The addition of eggs provides a rich and creamy contrast.
• Minced Onions: Cuts through the salty brine and can enhance texture.
• Lemon Wedges: Citrus is always a great pairing with seafood and caviar is no exception.

Serving Tools and Methods

Opt for non-reactive spoons to preserve the delicate flavor of the fish roe. Do not use a typical metal kitchen spoon whatever you do! When a metal utensil comes into contact with caviar, it can impart a metallic taste due to the chemical reaction between the metal and the caviar’s delicate compounds. This metallic flavor emphatically alters the taste profile of the caviar, detracting from its nuanced flavors and diminishing its quality.

Here are some ways to serve caviar:

• Mother of Pearl or Wooden Spoons: Be sure to use spoons made of mother of pearl, wood, or plastic/bamboo. These materials don’t impart unwanted tastes or aromas to the caviar, preserving its delicate and pristine flavor profile.
  • mother of pearl
  • wood
  • plastic/bamboo
• Chilled Plate: Keep the fish roe on ice or a chilled plate to maintain its freshness and prevent the taste from being altered by heat.
• Caviar Service Bowl: If a dedicated caviar bowl is available, use it to enhance the elegance of the presentation.

Encourage guests to savor the caviar’s flavors by indulging in small, deliberate bites.

We once lost our mother of pear spoon and opted for a plastic spoon. No shame! It matched the theme of our Ruffles potato chips.

Vodka and chilled white wine pair well with caviar because their clean, crisp profiles enhance the caviar’s delicate flavors without overwhelming them.

• Vodka’s purity and neutral taste allow the caviar to shine, while its cold temperature acts as a palate cleanser.
• Chilled white wine, with its light acidity, refreshes the palate and contrasts with the rich, briny texture of the caviar.
• Misc: dry gin, tequila, rosé, sake, and white vermouth
• Non-Alcoholic: sparkling water, iced green tea, herbal teas, cucumber water

These drinks also offer a traditional, elegant pairing that complements the caviar’s luxury and delicacy.

Along with vodka and chilled white wine, Champagne, dry gin, tequila, rosé, sake, and white vermouth are great drinks to pair with caviar, as they offer clean, crisp, and refreshing contrasts to the caviar’s richness. These beverages complement the roe’s delicate flavors without overpowering them.

For non-alcoholic pairings, think simple. Sparkling water, iced green tea, herbal teas, or cucumber water could work.

Strong red wines, sweet wines, dark beers, fruit juices, and coffee should be avoided, as their bold or conflicting flavors can overwhelm or clash with the caviar. The key is to choose drinks with subtlety, acidity, and balance to enhance the caviar’s luxurious taste.

If you want a festive celebratory drink pairing, try our Chamomile French 75; it’s a symphony of fun in your mouth.

If you decide to try fish roe, it can be an unforgettable experience. Our New Year’s tradition gives a chance to experiment and try different varieties each year. Let me know in the comments below whether you have a favorite variety or a way to serve fish roe.