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Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
