Yash Lakhan
May 05, 2025
Caviar tasting in a domestic setting has evolved beyond formal settings it was once associated with. Traditionally served with blinis or toast points alongside accompaniments like sour cream, egg and chives —each element is intended to spotlight the roe as well as make the approach versatile and informal for home hosting.
A popular foundation – blini topped with crème fraîche and a spoonful of caviar creates well-balanced bites, with the grainy fish eggs resting lightly on creamy and fluffy textures and enhancing its inherent salinity.
Boiled egg halves – particularly the firm whites, provide a neutral base for caviar along with contrast and a bite-sized format to utilise in family-style service.
To avoid any metallic contact that could alter flavour, caviar is served using non-metallic spoons – usually resting on crushed ice, in glass or ceramic bowls to maintain structure and temperature.
Thinly sliced taro, beetroot or lotus stem chips replace bread or blini, providing crunchy, salty foundations that add depth to contemporary tastings without rupturing its delicate grains in the middle of bites.
Spooning caviar over cold silken tofu or avocado cubes, it can be combined with a delicate soy glaze to introduce umami to complement the creamy composition of the bite.
Caviar can be served in sequential tasting menus with savoury foams or gels — sometimes on ceramic tasting spoons — so that every layer dissolves sequentially on the palate.