What should I serve inexpensive caviar with?

Question

What should I serve inexpensive caviar with?

Answer 1

Inexpensive saltine crackers, mite as well go cheap all the way!

Answer 2

Cream Cheese and a "fancy" water cracker (such as Carrs) Cream Cheese works because it balances the salty/fishy taste of cheap cavier.

You could take the cream cheese, soften it a bit and pipe it onto the cracker with a cake decorating tip.  If you don't have that, then use a plastic baggie with a small hole cut at the tip.

Its all about the presentation, right?

Answer 3

Melba rounds spread with whipped cream cheese and topped with caviar with lemon wedges on the side. A fruit plate(grapes,strawberries,melon balls or chunks),pear and apple wedges, (use fruit fresh or lemon juice to keep these from browning).A cheese tray would be good too.

Answer 4

mumms cheap champagne

Answer 5

My daughter puts it on top of a softened 8-oz cream cheese to serve, with crackers.....

You can also finely chopped up hard-boiled egg, and onion, and people can put those on top of the caviar, on crackers....

Answer 6

Champagne

What should I serve with my caviar?

Because caviar is an experience, we recommend that you minimize your sides.. In order to allow the subtle properties of caviar to shine, serve your caviar with a mild base, such as lightly toasted challah bread or blinis. Never serve your caviar on hard bases, such as melba toast as this will interfere with the texture of the caviar. Also, while it may be considered “traditional”, capers, onions and eggs are not recommended. They will only mask the true flavor of the caviar. When caviar was first introduced as a luxury item decades ago, there was little refrigeration, and something had to be used to mask the sub-standard quality of the caviar. True connoisseurs eat caviar by the spoonful, with little accompaniments at all.

Answer 7

```inexpensive wine??

Answer 8

Champagne and oysters on the half shell.

Answer 9

Toast.

Answer 10

Inexpensive cavier might taste better on blini's with creme fraiche.   Make up a buckwheat batter (traditional blini's and drop by the spoonful on a hot griddle.  Turn when golden on both sides and remove.  Top with a dollop of creme fraiche and your cavier, finely chopped red onion and some capers if so desired.  These are great with champagne or even more traditional martini's.  If you were serving more expensive cavier, i'd suggest serving it over ice with lemon slices and letting guests get their own to eat plain or on toast points.  And remember, don't serve cavier with stainless steel or gold serving wear.....mother of pearl is the best!

Answer 11

a mother of pearl spoon

Answer 12

cream cheese, crackers and inexpensive champagne