14 Next-Level Caviar Recipes (2024)

FAQs

What do you eat with caviar lumpfish? ›

Since the taste is not quite as strong as roe sourced from Sturgeon or Salmon, we recommend to pair it with this light and tangy sour cream spread to make it shine. It is equally delicious served on crusty bread, crackers or raw vegetables. We often serve it with a toasted baguette as a delightful appetizer.

Caviar is often served on lightly-buttered dry toasts, unsalted crackers, or bread (crunchy baguette) with creme fraiche. You can also opt for the traditional way and eat caviar with mini pancakes known as “blinis”.

Traditional Caviar Service

But for a classic caviar service, serve with yeasted blini, and small bowls containing chopped chives, hard-boiled eggs (some will serve yolk and white separately), capers, crème fraîche, and diced onions so guests can choose the accompaniments they like.

This type of fish is known as the slow-growing and large fish that results in more expensive and rare sturgeon caviar. On the other hand, lumpfish caviar is produced from the lumpfish, which matures more quickly. This type of fish is known as the more plentiful and smaller fish.

Romanoff Caviar Black Lumpfish is a high-quality caviar that is made from the roe of lumpfish, a small fish that is found in the Arctic Ocean. The caviar is processed and packaged to maintain its high quality and distinct flavor. The dainty eggs are black in color and have a firm, slightly salty taste.

Most Russian restaurants serve it with blinis (little pancakes) and sour cream (Russian style, which is much tastier than the western variety). In the US and Europe the blinis are often replaced by toast points and sometimes butter rather than sour cream.

Soft, creamy cheeses like fresh goat cheese, brie, or camembert serve as the perfect canvas to enhance the caviar's natural flavor. Aged cheddar, gouda, or manchego cheeses also make for great options, as their rich, nutty flavors complement the taste of caviar beautifully.

Plastic. You might think that plastic and caviar should never be on the same table, but these little disposable spoons are used all the time, even in high-end settings. Plastic is cheap, ensures sanitation, and most importantly, doesn't affect the flavor of the caviar.

So never serve your caviar with too many spices, as these will drown out the rich taste of caviar. If it's your first time serving caviar, stick to the classic pairings. Serve caviar with blinis, crisp breads, unsalted crackers, or baked potatoes.

Crinkle-cut potato chips are always strong contenders for a snack spread, since they can hold robust amounts of dip without stealing the show like a kettle-cooked chip does. And while Lay's Classic are a little too thin to support the caviar, these chips pull a Goldilocks maneuver by being just right.

What meat goes well with caviar? ›

Caviar in a Main Course

Here are a few ideas for incorporating caviar into your entrée: Spoon caviar over seared scallops with an herb butter sauce. Pile a small amount of caviar atop a tender filet of Wagyu beef. Serve poached oysters in their shells and top with beurre blanc and caviar.

The essence of the caviar is enhanced when served with simply boiled potatoes or gently buttered bread. Raw onion, creme fraiche, or quail eggs are additional flavors that complement caviar.

Crunchy potato chips are the perfect contrast to silky sour cream and Romanoff® Black Lumpfish Caviar.

Lumpfish Caviar is incredibly rich in essential nutrients needed for a healthy diet. A single serving of pike caviar is packed with protein, phosphorus, potassium, iodine and calcium content, vitamins and minerals such as vitamins A, B9, D, E, polyunsaturated fatty acids and essential amino acids.

Serve the caviar and blini

You can use a platter to place the blini and add a dollop of crème fraiche or sour cream on each blini. Afterward, you can top a small amount of caviar on the sour cream. However, you must use a special caviar spoon made of metal because the caviar taste may get affected.

Bumping caviar is easy and playful. After receiving your dish or opening your tin, give small spoons to each participant. Then, pour a spoonful onto your hand just beneath the spot where your thumb and pointer finger meet. Lick the entire portion off of your hand — or your partner's hand — in one swipe of the tongue.