Caviarteria Serving Tips & Recipies

"To give Caviar is to honor the recipient.  To serve Caviar is to honor the guest"

- Author Unknown

Caviar is rich in Omega 3, which is an excellent source of nutrition.   

GUIDELINES TO SERVING CAVIAR :

If caviar is being served by itself, or with crackers or toast points and you are throwing a party you can estimate 1 oz. of caviar for every 2 people.

Caviar sould be served using a non-metalic spoon, like a mother of pearl spoon.

CAVIAR STORAGE:

• Caviarteria recommeds that you DO NOT open the caviar tin/jar until needed. 
• Caviar must be refrigerated at 28 to 32 degrees Fahrenheit.  
• Place the tin of caviar in the coldest part of the refrigerator, usually the back part of the refrigerator or the meat shelf or bin.  
• The caviar should be consumed within one week of receipt of the caviar tin/jar. 
• The caviar must be used within a day or two of opening the tin/jar.  If caviar is left in the tin, the surface should be gently smoothed out and a plastic wrap shoud be pressed directly onto the surface, then close the tin and place the rubber band around the tin and then place it back in the refrigerator.

RECIPIES:

Turn a ordinary dish into an elegant dish by simply adding caviar to accent and enhance the flavor and garnish the plate.

Taste the exquisite delicacy of Malossol (little salt) Caviar at its best, served with:

• Caviar Blini - place a dollop of crème fraîche on a blini and top it off  with a generous amount of your choice of caviar.  
• Caviar Toast Points -  place a dollop of crème fraîche on a toast point and top it off with your choice of caviar.  
• Smoke Salmon & Caviar - take a slice of salmon, roll it into a small circle, place a dollop of creme fraiche either on a blini or toast point and top it off with your favorite caviar.
• Oysters Caviar - if you like raw oysters you will Love oysters with a few lemon drops and topped with a generous amount of caviar.
• Potato Nests -turn a potato into a gourmet delight – open the top of a small, boiled, red new potato, add a dollop of crème fraîche and a spoonful of caviar.
• Pasta & Caviar - For the pasta lover, toss with melted butter and caviar to delight the palate.
• Deviled Eggs- boil eggs, split the egg in half, remove the yoke, puree with mustard, then spoon the yokes back into the egg halfs, and topped with your choice of Salmon Caviar, Caspian or American.
• Caviar & Foie Gras - place a slice of foie gras on a blini or toast point and top it with a Oscetra caviar.

Caviar should not be cooked.  If using it in a recipe, always add it at the end of the preparation of the dish as a last minute garnish.