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10 Different Ways to Serve Caviar (for All Tastes and Budgets)

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Caviar on bruschetta with olive and sun dried tomato, served with a Bloody Mary shot

Caviar on bruschetta with olive and sun dried tomato, served with a Bloody Mary shot

Caviar Isn't Only for the Rich and Famous!

Caviar is widely perceived as a foodstuff enjoyed only by the most wealthy among us. It often evokes images of Hollywood movie star parties in Beverly Hills, where it is lavishly consumed by the spoonful before being washed down with Dom Perignon champagne.

And while certain types of caviar do indeed fall outside the budget of the vast majority of people, it absolutely does not mean that caviar of one type or another can not be enjoyed by most people in a number of tasty ways. This is because there are many different types and grades of caviar, from fish such as sturgeon or lumpfish, available at sometimes very reasonable prices. This page looks at a variety of different ways to serve caviar, covering the simplest and most delicate hors d'oeuvres all the way through to potential main courses or entrees.

In This Article

  • Tips for Buying and Serving Caviar
  • Caviar on Cucumber With Bloody Mary Shot
  • Caviar on Kind Scallop in the Half Shell
  • Caviar and Pigeon Breast on Potato Discs
  • Caviar and Chilli Avocado on Toast
  • Caviar on Bruschetta With Sun-Dried Tomato and Olive
  • Caviar on Truffle Cheese With Vodka Shot
  • Caviar With Peach and Pheasant on Toast
  • Caviar and Smoked Mussels on Celery Spoons
  • Caviar and Poached Salmon Flatbreads
  • Caviar and Smoked Salmon Beefburger
A mother-of-pearl or plastic spoon should be used to serve caviar.

A mother-of-pearl or plastic spoon should be used to serve caviar.

Tips for Buying and Serving Caviar

Shopping around can be beneficial whatever you happen to be buying, but with caviar, the procedure can be particularly worthwhile. Search online, but also be sure to explore local stores and supermarkets in order to find the best deal possible. The savings to be had by doing so can be considerable.

Important: Use the Right Spoon

When serving caviar, it is very important not to use a metal spoon. This is because the metal can cause the caviar to very quickly oxidise and actually take on a metallic flavour. Instead, you should ideally use a dedicated mother-of-pearl caviar spoon or where this is not available, a sturdy plastic spoon can be used instead. Caviar should also be served chilled.

Caviar on cucumber is served with a Bloody Mary

Caviar on cucumber is served with a Bloody Mary

1. Caviar on Cucumber With Bloody Mary Shot

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 angled slice English cucumber, ¼ inch thick
  • Small spoonful caviar
  • Little sprinkle dried dill
  • Bloody Mary shot to serve (ice cold)
Cucumber slice and Bloody Mary

Cucumber slice and Bloody Mary

Instructions

  1. Slice the cucumber at the last minute. Carefully spoon on and spread out the caviar to even thickness.
  2. Season lightly with a little sprinkle of dried dill.
  3. Serve on a plate with an ice-cold shot of a Bloody Mary cocktail.
Caviar on scallop in the half shell with champagne

Caviar on scallop in the half shell with champagne

2. Caviar on King Scallop in the Half Shell

Cook Time

Prep time: 3 min

Cook time: 2 min

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 cleaned King scallop in the cleaned half shell, coral/roe attached
  • Salt
  • Vegetable oil
  • Butter
  • Small spoonful caviar
  • Glass of champagne to serve

Instructions

  1. Pour just enough oil into a small frying pan to cover the base and bring it up to high heat before adding 1 teaspoon of butter.
  2. When the butter is melted, season the scallop with a little salt, add to the pan and fry for 1 minute on each side at maximum heat.
  3. Wash the half shell very thoroughly in hot water and dry carefully with kitchen paper.
  4. Spoon the oil and butter up over the scallop immediately before lifting it with a spatula or slotted spoon onto a plate covered with kitchen paper. Allow to cool for a couple of minutes before patting dry (coral can be removed if desired, but it is both edible and very tasty!)
  5. Lay the half shell on your serving plate. Carefully spoon the caviar onto the muscle (white part) of the scallop and lay it in the half shell.
  6. Serve with a glass of chilled champagne.
Caviar and sliced pigeon breast on fried potato discs with ice cold beer

Caviar and sliced pigeon breast on fried potato discs with ice cold beer

3. Caviar and Pigeon Breast on Potato Discs

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1 small pigeon breast (skinless)
  • Salt and black pepper
  • Vegetable oil
  • 3 oval slices skin-on potato, 1½ inches long, ¼ inch thick
  • 3 small spoonfuls caviar
  • 1 teaspoon roughly chopped celery leaf
  • Glass of ice-cold beer to serve

Instructions

  1. Pour enough vegetable oil into a small frying pan to comfortably cover the base and bring up to very high heat.
  2. Season pigeon breast on both sides with salt and pepper and fry for 2 minutes on each side.
  3. Lift the pigeon breast with a spatula to a plate covered with kitchen paper to rest, and immediately season the potato slices before adding them to the same pan. Reduce the heat to medium and fry for 4 to 5 minutes on each side until golden.
  4. Remove the fried potato slices to a kitchen paper-covered plate.
  5. Pat pigeon breast dry with kitchen paper before lifting it to a chopping board and slicing it carefully and almost horizontally into three equal-sized pieces.
  6. Pat potato pieces dry. Lay a slice of pigeon on top of each potato slice and top with a spoonful of caviar, carefully spreading it out evenly to cover. Garnish with chopped celery leaves.
  7. Lift the assemblies carefully onto a serving plate and serve them with beer.
Caviar and spiced avocado on toast is served with a Bloody Mary shot

Caviar and spiced avocado on toast is served with a Bloody Mary shot

4. Caviar and Chilli Avocado on Toast

Cook Time

Prep time: 5 min

Cook time: 2 min

Ready in: 7 min

Yields: 1 serving

Ingredients

  • 1 ripe Hass avocado
  • 1/2 lemon, juiced
  • Generous pinch hot chilli powder
  • Salt and pepper
  • 1 slice bread
  • 2 small spoonfuls caviar
  • 1 Bloody Mary shot

Instructions

  1. Make a careful cut all the way around the avocado from top to bottom, right through to the stone, with a large, very sharp chef's knife.
  2. Twist the halves carefully in opposite directions, and they will separate with the stone embedded in one of the halves.
  3. Protect the palm of your weaker hand with a folded, thick towel and sit the avocado half with the stone embedded in it, stone up, in the centre of your palm. Carefully tap the knife down moderately firmly to embed it in the stone, and twist and remove the stone.
  4. Peel the avocado halves and add them to a small bowl. Add the lemon juice, chilli powder, salt and pepper and mash with the back of a fork until smooth.
  5. Toast the bread and use the shot glass to cut two circles from it.
  6. Spread some mashed avocado on the toast circles and top with the caviar before laying on a serving plate with the Bloody Mary shot.
Caviar, olive and sun-dried tomato on garlic toast with Bloody Mary

Caviar, olive and sun-dried tomato on garlic toast with Bloody Mary

5. Caviar on Bruschetta With Sun-Dried Tomato and Olive

Cook Time

Prep time: 2 min

Cook time: 3 min

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 angled slice from French bread stick, 1 inch thick
  • 1 garlic clove
  • Extra virgin olive oil
  • Black pepper
  • 1 medium spoonful caviar
  • 1 sun-dried tomato in sunflower oil strip
  • 1 pitted green olive
  • 1 small basil leaf, rolled and shredded
  • Bloody Mary shot to serve

Instructions

  1. Toast the bread until golden on both sides. Peel the garlic clove, lightly crush and rub it over one side of the hot toast.
  2. Drizzle the toast lightly with olive oil and season with a little black pepper (NB - salt would also normally be added to toast at this stage when making bruschetta but is not required when salty caviar is to be added).
  3. Spoon the caviar onto the toast and spread evenly.
  4. Shake the tomato strip carefully to remove excess oil before laying down the centre of the caviar bed.
  5. Cut the olive in half down through the core and lay the two halves cup-sides down on the tomato.
  6. Scatter the assembly with a few strips of shredded basil and plate it to serve with a Bloody Mary.
Caviar on truffle infused cheese with vodka shot

Caviar on truffle infused cheese with vodka shot

6. Caviar on Truffle Cheese With Vodka Shot

Cook Time

Prep time: 2 min

Cook time: n/a

Ready in: 2 min

Yields: 1 serving

Ingredients

  • 3 small squares of truffle-infused cheese (about 1 inch square, ¼ inch thick)
  • 1 generous spoonful of caviar
  • 3 pitted green olives
  • Shot of ice-cold vodka
Caviar is spread on truffle infused cheese.

Caviar is spread on truffle infused cheese.

Instructions

  1. Carefully divide the caviar between the three pieces of cheese and spread it evenly.
  2. Cut the top one-third off each olive; then lay the bases rounded side up on top of the caviar.
  3. Plate and serve with an ice-cold vodka shot.
Caviar with peach and pheasant on toast

Caviar with peach and pheasant on toast

7. Caviar With Peach and Pheasant on Toast

Cook Time

Prep time: 3 min

Cook time: 2 min

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 angled slice from French bread stick (1 inch thick)
  • 1 thick slice from side of peach
  • 1 spoonful caviar
  • 2 small strips roast pheasant breast
  • Chopped flat leafed parsley to garnish

Instructions

  1. Toast the bread until golden on both sides.
  2. Cut as thick a slice of peach as possible and thinly slice off the curved side so that it can be made to lie flat on the toast.
  3. Lay the peach slice on the toast with the largest surface uppermost and spoon the caviar on top, carefully spreading it out evenly.
  4. Lay the pheasant strips on the caviar and garnish with parsley to serve.
Smoked mussels and caviar are served on celery spoons with a vodka shot.

Smoked mussels and caviar are served on celery spoons with a vodka shot.

8. Caviar and Smoked Mussels on Celery Spoons

Cook Time

Prep time: 2 min

Cook time: n/a

Ready in: 2 min

Yields: 1 serving

Ingredients

  • 2 sticks celery
  • 2 spoonfuls caviar
  • 2 smoked mussels (canned in sunflower oil)
  • Ice-cold vodka shot to serve

Instructions

  1. Wash the celery sticks and trim the ragged edge from the bottoms.
  2. Cut a 2-inch piece from the bottom of each celery stick to form spoons before taking a fine slice off the back of each so that they will sit flat on the serving plate.
  3. Add a spoonful of caviar to each celery spoon before topping with a smoked mussel.
  4. Lay the celery spoons on the serving plate with a shot of vodka to serve.
Caviar and salmon flatbreads with champagne

Caviar and salmon flatbreads with champagne

9. Caviar and Poached Salmon Flatbreads

Cook Time

Prep time: 5 min

Cook time: 2 hours (minimum - includes cooling time for salmon)

Ready in: 2 hours 5 min

Yields: 1 serving

Ingredients

  • 1 small salmon fillet (skin on)
  • ½ teaspoon dried dill
  • Salt
  • 2 small flatbreads (3 inch diameter)
  • 2 small spoonfuls caviar
  • Glass of chilled champagne to serve

Instructions

  1. Lay the salmon fillet skin side down in a small pot and season with the dill and a generous pinch of salt.
  2. Add enough cold water to the pot to comfortably cover the salmon and put on high heat just until the salmon approaches a simmer. (NB: it is vital that the water not be allowed to boil or even simmer too rapidly, or the natural oils in the salmon will rapidly begin to be lost to the poaching water.)
  3. Turn the heat off under the pot, cover and leave for a minimum 2 hours for the water to cool and the salmon to complete cooking in the residual heat only.
  4. Remove the salmon from the water, peel off and discard the skin and carefully flake the flesh with your fingers, feeling for and removing any remaining small bones as you do so.
  5. Arrange a 1-inch wide strip of flaked salmon down the middle of each flatbread and carefully top it with caviar.
  6. Serve with a glass of chilled champagne and eat as you would tacos by folding up the sides of each flatbread.
Caviar and smoked salmon burger on brioche bun

Caviar and smoked salmon burger on brioche bun

10. Caviar and Smoked Salmon Beefburger

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 2 servings

Ingredients

  • ½ pound minced/ground beef
  • Salt and pepper
  • Vegetable oil for frying
  • 2 brioche buns
  • Handful baby spinach
  • 6 small strips/slices cold smoked salmon
  • 2 generous teaspoons horseradish sauce
  • 2 generous spoonfuls caviar

Instructions

  1. Put the beef into a mixing bowl and season with salt and pepper. Use your hand to mix the seasoning thoroughly through the meat.
  2. Split the meat into two even portions before rolling it into balls and flattening it between your palms into burger patties around three-quarters of an inch thick.
  3. Pour 2 tablespoons of oil into a frying pan and bring it up to medium heat. Fry the burgers for about 15 minutes, occasionally turning, until done.
  4. Wash the spinach well and shake it dry.
  5. Remove the cooked burgers to a heated plate and cover them with foil. Leave for 5 minutes to rest.
  6. Cut the brioche buns open and lightly toast on the cut sides.
  7. Divide the spinach between the bottom halves of the brioche buns and top with the smoked salmon.
  8. Spoon the horseradish sauce onto the smoked salmon and carefully spread it out with the back of the spoon.
  9. Lay a burger on each smoked salmon bed, top with a spoonful of caviar and close the buns over to serve.

© 2022 Gordon Hamilton