The earliest mentions of sturgeon fishing and caviar salting date back to the reign of the Egyptian pharaohs and the Phoenician kings. The properties of black caviar to saturate the body for a long time and give energy were appreciated by ancient Russian fishermen back in the 4th century. AD: it was they who invented to salt the caviar, squeeze the moisture out of it and press it. The resulting "cakes", which turned out to be indispensable on long journeys, became the prototype of pressed caviar, which was especially popular during the Soviet era.

Today, black caviar abroad is one of the most famous and sophisticated delicacies, which can most often be enjoyed at gala receptions or official banquets. Despite the fact that in Russia black caviar is a welcome guest on the festive table, many are not just not familiar with the intricacies of caviar gastronomic etiquette ─ are unaware of its existence. Together with the experts of the Russian Caviar House, we are correcting the situation.

How to choose

How to serve

There are two traditions of serving black caviar - Russian and European. In Europe, caviar is served in a special caviar dish ─ a large container of ice, where a small glass or crystal vase with caviar is placed.

In Russia, a few minutes before serving, caviar is laid out in glass, porcelain or silver containers, but ice is not added to them. Historically, in Russia, black caviar was always served fresh, but it took a long time to bring it to Europe. In the process of transportation, the caviar lost its freshness and ended up on the table of Europeans with various flavors, which had to be masked with ice and lemon, which fought off the fishy smell. Therefore, the statement that caviar should be served on ice is a mistake.

The caviar should warm up a little at room temperature - only then will it reveal its true taste to you.

No matter how you serve the most delicious delicacy, the main thing is that on the festive table it should be allotted place of honor, because we are talking about the "queen of the table", as our ancestors called caviar.

What is

Real gourmets eat caviar with spoons, not table spoons, but small ones - silver, mother-of-pearl or bone. Black caviar simply does not "make friends" with other materials: an unpleasant metallic taste appears.

What to combine with

The luxurious delicacy does not require supplementation with other products, but it goes well with warm white bread toasts, lightly spread with butter. Perfect for caviar unsweetened crackers, biscuits or thin crispbread. Caviar is also often served in tartlets or oxen. Instead of butter for the contents of such snacks, you can prepare delicate cream from soft cheese and heavy cream, decorate the dish with olives and herbs. Fresh cucumber, cut into slices or hard-boiled halves, will be a wonderful snack. quail eggs with a spoonful of caviar on top.

A luxurious option for gourmets - caviar and oysters. Oysters are served open with fresh lemon wedges. First, the oyster is sprinkled with lemon juice, and the top is decorated with a spoonful of black caviar. A glass of dry or brut sparkling wine will be an ideal accompaniment for such a delicacy. The Russian tradition of using black caviar prescribes to eat it primarily with pancakes and sour cream. They began to spread caviar on bread with butter a little later, but both methods are very popular in Russia.

What to drink

Black caviar is a traditional snack accompanied by the most traditional Russian drink, that is, vodka. True connoisseurs simply snack on vodka with caviar, scooping it up with a caviar spoon. The famous singer Fyodor Chaliapin first ate caviar, and only then drank a shot of vodka (“You don’t eat caviar, you drink it with vodka,” he used to say). The slightly salty fatty taste of caviar is only emphasized by a sip of "fire water".

Although the Russian traditions of using black caviar reached other countries, of course, they could not but undergo changes. So, in France, another classic combination was born - black caviar and champagne. It is a good sparkling wine that goes well with the contrasting salty taste of caviar. It must be remembered that we are talking only about the best, elite varieties of classic French champagne of the luxury cuvee class.

Thanks to experts and consultants GC "Russian Caviar House" for help in preparing the material.

Photo: Getty Images, press archives

Learn how to prepare and decorate delicious and unusual red caviar sandwiches.

Sandwiches with red caviar are a traditional appetizer for a festive table or a buffet table.

All that is needed for the simplest (nevertheless, very tasty) red caviar sandwiches is:

• actual caviar
• white savory pastries: loaf, baguette, city roll
• butter

You can also diversify the appetizer and present it beautifully by using additional products with which red caviar is combined, these are:

• vegetables (cucumber, tomato, avocado, etc.)
• greenery
• seafood (black caviar, shrimps)
• fish (lightly salted salmon, trout)
• chicken and quail eggs
• creamy and hard cheeses
• fruits and berries (lemon, orange, blueberry)
• mayonnaise and mayonnaise sauces
• olives and olives

IMPORTANT: Red caviar is not compatible with meat, sausages, mushrooms. Obviously, a sandwich with sausage and this gourmet product is tasteless and ugly

Even more original sandwiches are obtained if you use not bread as a basis for them, but:

• profiteroles
• tartlets
• pancakes
• omelette
• halved boiled eggs
• cucumber slices

IMPORTANT: Sandwiches with red caviar of an unusual shape or with skewers look very beautiful

VIDEO: Sandwiches with caviar

Red caviar sandwich: calories

Sandwiches with red caviar cannot be called dietary product, after all White bread Is a source of simple carbohydrates, and oil is a solid fat.

The energy value of caviar itself is relatively small, only 204 kcal per 100 g, and you need to eat it with spoons to get better (and this is not done even today). But together with bread and butter, 100 g of snacks add up to 350 kcal, so you need to control yourself and limit yourself to a couple of sandwiches, nothing more.

Sandwiches with red caviar and butter: recipe and design

If someone believes that the taste of salmon roe is so exquisite that it should not be diluted or supplemented with anything else, he should use its classic combination with butter and white bread. The sandwiches are soft and tender, very presentable despite their simplicity.

To prepare snacks you need:

• jar salmon caviar- 140 g
• French baguette - 1 pc.
• butter - 100 g
• parsley

If you plan to eat breakfast sandwiches with tea, cut the bread, grease it with slightly melted butter, and then caviar. If, nevertheless, the appetizer will be served on the festive table, it is recommended to prepare it like this:

1. Let the butter melt slightly, it will land on the bread through a pastry bag.
2. Cut the baguette slightly at an angle so that the pieces are oblong.
3. Plant a small amount of soft butter in a wave about half the length of the sandwich.
4. On the second half of the sandwich, place the salmon caviar in a slide or in a triangle.
5. Decorate the appetizer with sprigs of herbs.

You can spread the butter on the sandwich in a wave using a piping bag.

A simple presentation of a delicious snack.

VIDEO: Sandwiches with red caviar

Sandwiches with red caviar and kiwi: recipe and design

The sweet and sour taste of exotic kiwi perfectly sets off the saltiness of seafood, including red caviar. The presentation of the sandwiches benefits from the contrasting mix of vibrant greens and reds.

1. Sandwiches with red caviar and kiwi can be served on a loaf, baguette, city bun.
2. As a base, you can take butter, cream cheese, curd cream, mayonnaise sauce.
3. Peeled kiwi are spread on sandwiches in rings, half rings or neat triangles, depending on the size of the pieces of bread.

Sandwiches with red caviar and cheese: recipe and design

To replace butter with cream cheese in red caviar sandwiches, you need to take:

• 0.5 cans of caviar (70 g)
• baguette
• 100 g cream cheese or processed cheese creamy
• small shrimps - by the number of sandwiches
• dill

Caviar goes well with cream cheese.

1. The baguette is cut into rings. If it is not there, but there is a loaf, you need to cut circles from its crumb
2. Smear slices of bread with cheese
3. Crush the sandwiches with chopped dill
4. Spread the caviar. It is smeared with an even layer or laid in a slide.
5. Round off the appetizer with peeled boiled shrimp

Shrimp complements the appetizer.

Egg canapes that combine salmon roe and hard cheese.

Sandwiches with red caviar and avocado: recipe and design

Another beneficial combination is seafood and avocado. For caviar sandwiches, it can be used in two ways.

RECIPE: Sandwiches with red caviar and avocado pieces

• 70 g caviar
• baguette
• 100 g butter or cream cheese
• 1 avocado

1. Cut bread into pieces of the required shape and size, grease with butter or cheese
2. Peel and cut the avocados into small pieces and place them on top of the sandwich.
3. Spread red caviar in a heap

RECIPE: Sandwiches with red caviar and avocado butter

• 70 g caviar
• baguette
• 100 g butter
• 1 avocado
• lemon quarter juice
• greenery

1. First, prepare oil with avocado: soften butter, peeled avocado, crush with a fork or grind with a blender. Combine oil with avocado, add lemon juice, chopped herbs and salt.
2. Slices of bread of the desired shape and size are greased with avocado oil.
3. Red caviar is laid out beautifully on top.

Sandwiches with red and black caviar: recipe and design

Both red and black caviar are delicacies. On the festive table, they look royally. It is recommended to combine them, but not to mix them, because:

• red caviar is larger than black
• black caviar is less fatty than red caviar
• black caviar has a more pronounced fishy taste than red

• make sandwiches with red and black caviar separately, serve them on one dish
• Spread one half of the sandwich with red caviar, the other with black

IMPORTANT: A very beautiful way of presentation is to serve sandwiches with black and red caviar in the form of a chessboard. To do this, prepare the same number of square sandwiches with different types of caviar, these will be the cells of the board. Lay them out in turn, 8 pieces in 8 rows

Black and red caviar: a sandwich design idea.

Black and red caviar: snacks presentation idea.

Sandwiches with red caviar and fish: recipe and design

To holiday sandwiches turned out to be original and refined, red caviar can be beaten with fish. Obviously herring won't do. A steamed delicacy needs a delicacy: trout, salmon or salmon fillets.

• 70 g caviar
• 150 g red fish fillet
• soft savory sandwich buns
• 100 g butter
• greens for decoration

The sequence for preparing the appetizer is as follows: cut the bread, spread it with butter, lay out the thinly sliced ​​fish and some caviar. But you can present sandwiches as shown in the photo.

Simple and tasty: red caviar and red fish.

Canapes with olives, red caviar, fish fillets and greens.

How beautiful to serve sandwiches with red caviar?

Sandwiches with red caviar will be delicious anyway. They will turn out beautiful if:

1. Make them in different shapes: round, triangular, square, curly, for example, in the shape of a heart.
2. Use any products combined with red caviar for decoration.
3. Use a variety of sandwich bases and combine them when serving. For example: tartlet, toast and pancake.
4. Nice to present dishes or sandwich shelves.

How beautiful to decorate, arrange festive sandwiches with red caviar: photo

Delicious appetizer with red caviar, fish fillet and cucumber.

A dish with sandwiches - a mushroom meadow.

VIDEO: Festive decoration of caviar sandwiches

For any holiday, red and black caviar is served as a symbol of prosperity and well-being.

However, simply spreading butter on sandwiches and spreading caviar on top is too commonplace.

This article will offer several options for an effective serving of caviar on the festive table.

Option bourgeois.

No butter, more caviar - this is the slogan of this service.

Chips "Pringles" are laid out in a fan on a flat dish; it is these chips that have a smooth and beautiful appearance. Caviar is heaped on each chip and decorated with a beautiful sprig of greenery, sticking it like a flag into the top of the caviar mountain. Little secret- caviar quickly soaks the chips, they lose their crispness, therefore, such a serving is good just before a feast, so that the dish does not have time to stand.

Variant Life is good.

Such a serving of caviar is a real holiday, because it guarantees beauty and generosity to the solemn table.

Any fish or seafood salad on top is decorated with islets of red and black caviar interspersed. If it is impossible to buy black sturgeon caviar due to its high cost or lack on local counters, it can be replaced with black halibut caviar. The taste is not the same, but the desired effect will be achieved.

Option Greek

so named not because caviar is spawned in this southern country, but because slices of feta cheese, an original Greek product, are taken as the basis for caviar delusions.

The flat dish is lined with clean and dried green lettuce leaves. Pieces of Feta cheese are laid out on top of them, not necessarily evenly cut. Artistic negligence will add flavor to the dish. Caviar is laid out on top of each piece of cheese and lightly pressed with a crumb of cheese on top. The greens of the salad, the whiteness of the feta and the ruby ​​of caviar make such a dish a real still life from haute couture.

Cracker Option

fast and economical.

On round or square salty crackers, put a small piece of butter and a spoonful of caviar on top.

The oil prevents the caviar from soaking the crackers quickly, but you shouldn't cook this snack in advance either. You can decorate such a serving of caviar in different ways: with a rose of butter (with a sharp knife, cut a flower from the middle of frozen butter), sprigs of herbs, green peas, a slice of avocado or lemon. The most important thing in this design is beauty and tact.

Option Russian

What Russian doesn't like pancakes!

And even with caviar. For this option, you need to bake a pile of pancakes according to your favorite recipe and roll them up with a tube, stuff with caviar from one edge, if there is a lot of it, fill the whole pancake with delicious contents. You can spread the pancakes in portions and put a spoonful of caviar and sour cream on top. You can experiment with pancakes as you like. The problem with two well-known ones - pancakes and caviar, everything else is a matter of taste and imagination.

Snegurochka option.

Cut the stalks of stalked celery into thin long plates and lay them on a flat surface, covering cling film, put in the freezer for 5 hours. When serving, place a spoonful of black or red caviar on one side of each ice stick. Exciting taste!

Restaurant option.

Therefore, the traditional way for many restaurants is served with caviar on halves of boiled eggs, in sand or puff baskets, profiteroles, volovan or on tartlets.

For such a presentation, all these components are needed, you can cook them yourself or buy them at the nearest supermarket.

Spring option.

According to this method, caviar is served on a piece of cucumber.

A long-fruited cucumber is cut lengthwise into two parts and each is cut into several more portioned pieces. Each portion of the cucumber is pre-processed - a thin incision is made along the length and this piece is wrapped like a sail, fastened with a toothpick. Caviar is laid out with a slide in the vacant space. The freshness of the cucumber and the salinity of the caviar complement each other.

Stuffed option.

You can stuff anything with caviar, within reasonable limits.

Half an avocado, a small boiled potato, tomatoes, slices of fried zucchini and even lemons are perfect for a delicious stuffing with fish caviar.

Option Generous.

The richest option for serving caviar is when a large barrel of this luxury is placed on the table and each guest is given a large spoon in their hands. If the owner's hand deliberately places one spoonful of guests in this barrel, such eating can turn into humane holiday fun. Sometimes it happens…

Zhanna Pyatirikova

Which New Year without caviar? And any more or less significant holiday is not complete without her! In our country, perhaps, you will not find a single family on the table which would not have snacks with red caviar, at least the same sandwiches. But red caviar can be served not only on slices of bread and butter!

If you are a passionate lover of this luxurious delicacy, our festive table snacks with red caviar will help you not only serve red caviar beautifully, but also experience new flavor combinations. It is enough just to replace the usual butter with soft curd cheese - and you have new snack with red caviar! Instead of bread, cut into slices of cucumbers or fill halves of boiled eggs with caviar. We have selected for you snacks with red caviar for a festive table for every taste.

Sandwiches with red caviar "Classic"

Ingredients:
loaf,
butter,
Red caviar,
sprigs of parsley.

Preparation:
Cut the loaf into thin slices. Spread soft butter on it with an even thin layer, on top of which the egg to the egg, apply an even, neat layer of red caviar. Decorate the sandwiches with parsley sprigs. To make your usual favorite sandwiches look more festive, cut the loaf not into ordinary slices, but, for example, in the form of diamonds, circles or stars.

Sandwiches with red caviar and salmon

Ingredients:
White bread,
butter,
150 g red caviar,
200 g lightly salted salmon,
sprigs of fresh dill.

Preparation:
Cut the white bread into neat, even square slices and cut off the crusts. Apply a thin layer of soft butter to each slice. Visually divide the rectangular slice into two triangles. Sprinkle one of them with chopped dill and place a thin slice of red fish on top, on the other, apply caviar in a thin layer and decorate the second triangle with a small sprig of dill.

Sandwiches with cottage cheese, red caviar and shrimps.

Ingredients:
White bread,
Red caviar,
butter,
cottage cheese(it is possible with greens),
small peeled shrimps,
dill greens.

Preparation:
Boil the shrimp in boiling water for 1-2 minutes, drain in a colander and let cool. Cut the white bread into medium slices, carefully cut out the circles, lightly brown them, spread the sides with a thin layer of butter and roll in chopped dill. Then on each circle, apply a thin layer of curd cheese, on top - a thin layer of caviar, and put the shrimp in the middle.

Canapes with red caviar and cheese salad

Ingredients:
1 baguette,
100 g red caviar,
100 g of hard cheese
2 boiled eggs
2 tbsp. l. mayonnaise,
salt and black pepper to taste.

Preparation:
Cut the baguette into thin slices, cut into hard crusts around the edges and fry in a dry skillet until golden brown. Hard cheese grate on medium, and boiled eggs- on a fine grater, combine the ingredients. Add mayonnaise, salt and black pepper to this mixture to taste. The resulting cheese salad put on the canapé, spreading it evenly, a little bit on each slice, put ½ tsp in the middle of the slices. red caviar, add dill to each sprig.

Tartlets with red caviar, soft cheese and dill

Ingredients (for 20 small tartlets):
100 g soft cheese
20-30 g butter
100 g red caviar,
Dill.

Preparation:
Whisk until homogeneous mass soft cheese and butter. Add half a teaspoon of chopped dill to the resulting mass and mix well. Fill the tartlets 2/3 with the cheese mass, level it, and evenly spread the layer of caviar on top so that there are no gaps. Decorate with dill sprigs.

Tartlets with red caviar, crab sticks, pineapple and garlic

Ingredients (for 10 small tartlets):
120 g crab sticks
50 g of hard cheese
2 spoons of red caviar,
1 clove of garlic
1 pineapple ring
a little dill,
mayonnaise and salt to taste.

Preparation:
Crab sticks and ring canned pineapple cut very small cubes, add to them cheese grated on a fine grater, garlic passed through a press, a little salt and mayonnaise. Mix everything and fill the tartlets with the filling almost to the top. In the center of the tartlet, use a teaspoon to make a small depression and put some red caviar there in a slide, or spread the eggs over the entire surface, without covering it entirely. Complement the painting with dill sprigs and the dish is ready.

Volovany with red caviar and cream cheese

Ingredients:
500 g puff yeast-free dough,
150 g cream cheese
80-100 g of red caviar,
1 tbsp. l. flour,
1 egg yolk.

Preparation:
Defrost the dough and roll it about 5 mm thick in one direction on a floured table. With a recess no more than 5 cm in diameter, cut out circles from the dough. Then cut out the centers with a recess with a diameter of 3 cm in half of the circles, carefully remove them to form a rim. Spread large circles on a baking sheet lined with parchment, gently brush their surface with whipped yolk and lay the rims on top, pressing them lightly against the dough, and brush with yolk too. Place the baking sheet in an oven preheated to 200 ° C, sprinkle it with water from a spray bottle a couple of times in order to generate steam. It is known that puff pastry loves moisture very much and, if present, rises well. Close the oven quickly and bake the vololes for 20 minutes. After they are browned and rise, remove them from the oven, let cool and fill almost to the top with the cheese filling. Place caviar on the filling and garnish with herbs.

Eggs stuffed with red caviar and cheese

Ingredients:
6 boiled eggs
70 g of hard cheese
80 g red caviar,
mayonnaise,
greenery.

Preparation:
Peel the eggs carefully without damaging the whites and cut them in half. Remove the yolks, mash with a fork, add finely grated cheese and mayonnaise to them. Stir the resulting filling thoroughly and fill the halves of the eggs with it (without a slide), put the caviar on the filling and decorate with herbs.

Eggs stuffed with red caviar and rice

Ingredients:
5 boiled eggs
4 tbsp. l. red caviar,
2 tbsp. l. boiled rice,
½ onion,
2 tbsp. l. sour cream 20%.

Preparation:
Remove the yolks from the boiled, neatly cut eggs in half and mash them with a fork. Add finely grated onion, rice, sour cream to them and stir. Fill the egg halves with the finished filling, and put the red caviar on top with a slide. Place eggs stuffed with red caviar on a platter with lettuce leaves, decorate with herbs, tomato slices or lemon slices.

Eggs stuffed with red caviar and sprats

Ingredients:
5 boiled eggs
1 can of sprats,
mayonnaise,
fresh parsley,
lemon,
Red caviar.

Preparation:
Gently cut the boiled eggs in half, remove the yolks and mash them with a fork. Add half a jar of sprats to the yolk mass and mix thoroughly until smooth. Add finely chopped parsley to the resulting mass and mix everything well again. Now add mayonnaise, but a little so that the mass does not turn out to be liquid. Stir everything once more and fill the halves of the eggs with the filling. Cut out small triangular slices of lemon and place on the filling, garnish the appetizer with fresh parsley leaves and place on each stuffed egg one coffee spoon of red caviar.

Lavash appetizer with red caviar, cream cheese and cherry tomatoes

Ingredients:
thin pita bread,
cream cheese,
Red caviar,
cherry tomatoes,
green lettuce leaves.

Preparation:
Spread the pita bread, evenly brush its surface with cream cheese, then spread the red caviar in a thin layer. Carefully, trying not to crush the eggs, roll the pita bread into a roll. Using a sharp knife, cut the finished roll into portions, place them on a dish lined with lettuce leaves, and garnish with cherry tomatoes.

Let your holiday be the most beautiful and delicious, and appetizers with red caviar on the festive table - a real hit of the feast!

Larisa Shuftaykina

Ingredients:

Black caviar, according to the possibilities and the wallet

(beluga, sturgeon, sevruga or caviar of other fish falsified as black)

crackers, white bread

soft butter

boiled eggs

fresh cucumber

How to cook:

Good afternoon, fun minute!

This is actually not a recipe at all, but a study of how to eat and enjoy the delicacy, if such a case occurs.

So first about the transcendental. Why transcendental? - you ask. Yes, because we are talking about a product that at all times was considered a delicacy and it was either not on sale or it was not available to the average buyer due to its high price. And the name of this product is black caviar. Well, judge for yourself the price of black caviar on the consumer market ranges from $ 100 to $ 300 per 100 g, and not everyone can afford this delicacy.

I must say that during the time of stagnation, when I was a child, my mother bought smuggled caviar. My sister and I were very sickly children and did not express from sanatoriums and hospitals, and my mother bought caviar, believing that such an expensive product would definitely increase our immunity. They brought her caviar in the usual half-liter glass jar, without labels and identification marks, so no one could say with certainty which fish caviar. Mom then said that someone from her acquaintances who lived in Astrakhan brought her caviar. For such a jar, my mother laid out half of her monthly engineering salary. And my sister and I, for some reason, were not happy about this so expensive and scarce product. But imagine yourself, every morning we had to eat a sandwich with this hated caviar. The sandwich was spread with a thick layer of butter and a teaspoon of miraculous caviar was spread over the surface of the butter in small islands. Neither the color, nor the salty taste, nor the more fishy smell, nor anything spoke in favor of these sandwiches. But in order not to anger my mother, we of course ate a sandwich, sang it with hot tea and went to school. Who then thought we were being fed a delicacy? Mom knew about this, but we did not think about it. This is my first acquaintance with black caviar.

Re-acquaintance took place at a more mature age, when I already realized that this is a delicacy. But the reason for acquiring caviar was the same as that of my mother, remembering my childhood and struggling with persistent bronchitis and pneumonia in our children, my husband and I decided to buy a jar again by smuggling black caviar. Having tasted a sandwich with my husband, as if checking the quality, an idea of ​​which we had a very relative idea, with the rest of the caviar we fed the children like medicine. I cannot say that they were happy with this fact, as I was once in my childhood.

But the delicacy exists and there are rules on how to eat it correctly in order to fully enjoy its taste, and not be disappointed.

Moreover, there are two traditions of using caviar, Russian and European, which are radically different from each other, from serving caviar to the drinks accompanying it.

According to Russian tradition, caviar was served on the table in metal, porcelain or glass vases without ice. From there it was taken in portions using special silver or gilded caviar spoons-shovels. You need to drink caviar only with well-chilled vodka. This traditional Russian delicacy can be adequately combined only with a Russian folk drink.

In Europe, caviar is usually served in special caviar bowls, which, in turn, are placed on crushed ice in a vase - a crushed caviar. Sometimes caviar dishes are used to serve caviar, specially made from sea mother-of-pearl shells. Caviar spoons are also preferred not metal, but mother-of-pearl. This is the noblest and most recommended way to feast on caviar. in this case, there will definitely not be a cold metallic aftertaste in the mouth and the original taste of caviar can be felt more reliably. And Europeans prefer champagne to caviar as a drink.

In any case, caviar, whether black or red, is eaten chilled, in small spoons and without bread. The last condition is mandatory, since The traditional Russian sandwich with caviar negates its true taste, and besides, caviar mixed with bread is no longer so well absorbed by the body. Granular caviar should be eaten without any bread and butter, straight from a spoon, gradually pressing it to the palate and gradually "dissolving" in the mouth, slightly wiggling the tongue and only then swallowing.

Western gourmets regard the habit of Russians to snack on vodka with caviar, moreover, smeared on a sandwich with butter as barbarism. And our people who are familiar with the taste of caviar (and there are an overwhelming majority of such people in Russia and the CIS, thanks to the smuggled black market, where prices are still lower), they will not understand how you can drink caviar with champagne, even with its dry varieties. , considering this Western tradition to be an abuse of the product and culinary perversion.

And now about the earthly. There is a delicacy that is not available to every consumer, there is a consumer who dreams of a delicacy, in such a situation there will certainly be enterprising people who will try to make the dream of a mass consumer come true. It is thanks to these enterprising people that “black caviar” appeared on supermarket shelves at a very democratic price. It is clear that this caviar has only color in common with a delicacy, and the fact that in most cases caviar, but not sturgeon fish and others, sometimes not known at all, there is also caviar for vegetarians, made from seaweed.

You can safely spread this caviar on sandwiches without fear of being disappointed if the taste does not meet your expectations.

And finally, a few examples of serving caviar (in my case, caviar of all other fish, namely, herring turned black by enterprising people)

Method one, Vereshchaginsky:

Caviar, best without bread or with wholemeal bread. Accompanied by vodka.

Method two, familiar to me from childhood:

White bread, butter, caviar. Spread the bread with butter, spread the caviar on top of the butter. Drink vodka for adults, tea for children.

Method three, buffet with a claim:

Transfer the caviar from the jar to a suitable shell, for example a scallop or oyster, stick a small spoon into the caviar. Place crackers or toasted toast around. Separately place soft butter and butter knife. Let the guests make their own sandwiches. Drinks as in the previous version, for adults who wish, you can serve champagne.

Method four, buffet table without a claim:

Peel the hard-boiled eggs, cut in half and put a small slide of caviar on top. Drinks according to age categories and preferences.

Method five, spontaneous for three:

Black caviar. Put caviar in a heap on circles fresh cucumber... Serve soft butter separately. Cold vodka required!