I will always recommend tasting Caviar either the traditional way, or with a mother-of-pearl spoon. Caviar is a rare delicacy that has subtle notes and flavors that you will only perceive and appreciate by savouring it on its own.
Take the time to roll the eggs between your tongue and palate, then crush the grains to release their explosive flavors.
If you do want to pair caviar with food, these are the most popular way to enjoy the caviar otherwise:
On warm blinis with creme fraiche
On a baked potato (Russian tradition)
On a cooked and peeled quail egg
I also suggest the following pairings:
Caviar and oysters
Caviar and beef/veal tartare
Caviar and burrata or mozarella
Caviar and white chocolate (yes, you read that right)
Note: for some reason, we often see pictures associating caviar with lemon, as if one was about to sprinkle your caviar with a dash of lemon. I beg you, do not do this, it completely ruins the taste of caviar. Lemon and caviar is a definite no-no.
I recommend this great and detailed article from Academie de Bernadac on the etiquette of caviar.
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