Caviar, fish eggs cured in salt, is the ultimate in haute cuisine. Preserve its delicate taste and serve caviar plain on a spoon made from crystal, bone, gold or pearl, as metal may compromise its flavor. If you want a little something more, place a small scoop of caviar on toast points, or follow this advice from "Saveur": Dress it lightly with creme fraiche, lemon wedges or sour cream. Eat caviar like a Russian by adding a dollop to a blini, a miniature buckwheat pancake, or enjoy it alongside roast potatoes.
Serving and Saving Caviar
When you're buying caviar, sample different varieties to find the one that you like best. Store caviar in the coldest part of your refrigerator and take it out about a half-hour before serving; heat and air damage its quality. Keep the caviar in its dish when serving it, and let it sit on ice to ensure freshness. Caviar is best consumed in one sitting, according to Leah Bourne at The Vivant, but leftovers will last one or two days in the fridge if sealed with plastic wrap and packed in ice.
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