There is an art to serving salmon caviar. Whether served for a small informal gather, a luncheon, or a big formal dinner party, there is a way to present these delicacies so that these colorful pearls sparkle in their best light and taste their best. One of the first questions to address is how much to serve? The rule of thumb is 1 oz to 2 oz per guest. Remember it is a delicacy to be savored, not an all-you-can-eat buffet food.
How to Serve Caviar: Prepping Salmon Caviar
Next the logistics of serving salmon caviar. The two things to keep in mind are to exposes salmon caviar to the air for as little time as possible before consumption and to keep the salmon caviar cool. Air and heat are caviar’s two worst enemies. It is advised to take the salmon caviar out of the refrigerator and let it stand for about 15 minutes before serving but do not open the tin or jar of salmon roe just yet.
How to Serve Caviar: Presenting Salmon Caviar
Now unto the art of presentation. You have several serving options:
- Keeping it simple you can place the tin or jar of red caviar in a decorative sizable glass bowl with crushed ice, serving the salmon caviar right out of the tin or jar. Serving salmon caviar directly from the tin or jar is socially accepted and a common way to present salmon caviar. Place the lid name side up beside the opened salmon caviar.
- Building on Option 1 you could choose to transfer the salmon caviar from the tin or jar into a smaller glass bowl that would fit within the decorative glass bowl filled with crushed ice. So essentially a small bowl surrounded with ice within a larger bowl.
- Finally, you could chose to use a formal caviar server, a presentoir, which is essentially Option 2 but crafted more elaborately and elegantly. If you find yourself hosting many lunch and dinner events, investing in a presentoir would be strongly recommended. Preferably purchase one made out of glass, crystal, or shell.
How to Serve Caviar: Eating Red Caviar
OK, so the guests have arrived and have become situated. Now is the time to open the salmon caviar. Place a nonmetallic spoon in the salmon caviar for serving. If you are not serving directly from the tin or jar, when transferring into the glass bowl or presentoir be sure to scoop the caviar out vertically, not horizontally, so as not to damage the salmon roe by crushing the grains.
It may be tempting to serve the fresh salmon caviar with lemon slices to be squeezed over these delicious pearls. But resist the temptation. Unless the salmon roe is pasteurized, the lemon can oxidize the salmon roe and impact the integrity of the taste of the salmon caviar. Keeping it simple and serving it alone or with fresh bread, blini, and creme fraiche are usually party hits.
If you have timed, sized, and presented correctly the salmon caviar,everyone should finish their portion within 60 minutes, the maximum time that caviar should be exposed to air. In the unlikely event that you have leftovers, you can immediately store salmon caviar in your refrigerator to be eaten over the next couple of days.
Quiet little tips to make you the savvy host/hostess with the most.
Primary Sources used:
Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: The Definitive Guide. Great Britain; Mitchell Beazley; 2000.
Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: A True Delicacy. New York; Macmillan; 1995.
Susan Friedland. Caviar.
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