It is quite difficult to convey the taste of caviar.

Each small bite has approximately 15 flavour experiences. No single container of fish eggs is precisely the same. Each spoonful tastes like a gorgeous representation of those wonderful things that remind us of the ocean. Some say eating caviar tastes like salt and fresh fish. Others say it is nutty, richer than oysters with a unique bouquet. However you describe it, each morsel is a complex burst of flavour, and should be savoured.

So what are the best food pairings to go with Caviar?

A traditional way to serve caviar would be on top of a blini with a dollop of crème fraiche, sour cream or simple unsalted butter.

Traditional accompaniments range from chives, lemon wedges, hard boiled eggs, to quail eggs, to green onions, but the possibilities are endless.

Caviar pairs seamlessly with almost any buttery food that can use a touch of brine in flavor. Ingredients like pasta, polenta and potatoes work particularly well.

Of course, you can also use caviar to garnish more adventurous dishes. Simon Hulstone serves his with a Scallop and prawn roulade with a cauliflower purée, while Marcus Wareing puts together a very luxurious starter of Burrata, pea, grapefruit, caviar and leek salad. Many of chef Hideki Hiwatashi’s recipes use caviar as a garnish on top of sushi or other raw fish dishes, while Kevin Mangeolles pairs it with vegetables and dairy in his Organic carrots cooked in goat’s whey with caviar, watercress and goat’s curd.

We suggest serving your caviar using a mother of pearl spoon to ensure an ideal flavor. Using a metal spoon to serve caviar may result in an unsavory, metallic flavor due to oxidation.

You should keep your caviar over ice when serving, we recommend investing in a caviar server to do so. Or simply serve at very cold temperatures (chilled, but not frozen). The caviar should be placed in a non-metal bowl, which can then be placed on top of crushed ice.

Take a look at our range of exquisite Caviar here.