Hosting
What's the occasion?
How much to buy
Guests
8
Guests
Format
104gtotal
1×125g tin
13gper person
A plated course is 12–15g per guest. This is the portion most people mean when they say "serving caviar".
21g spare — enough for a host’s taste before serving.
A 125g tin, sourced: Royal Ossetra or Kaluga Hybrid ↗
Service
Before service
−20:00
until the tin is opened
Now
Out of the refrigerator
Take the tin out of the refrigerator. Caviar served straight from the fridge tastes of nothing — twenty minutes is what it needs to come to itself.
The whole sequence
Recommended for this occasion
Caviar at a dinner party should feel generous, not intimidating. Pick something reliably good — crowd-pleasing grain, balanced salt — and let the moment do the work. Blini, crème fraîche, a cold bottle. Nobody needs a lecture.
Suitable caviars
Also worth knowing
Accompaniments
Warm blini, cold crème fraîche, optionally a little chopped chive. Nothing more. The caviar is not a topping.
Portioning
Set out small spoons and let people take their own. 12–15g per person is a generous course.
Once opened
Finish within two hours. Don't refrigerate an open tin — the texture collapses.