Sturgeon caviar is most commonly served on top of salads, soups, blinis, toast, and potato dishes. As a rule, it is never cooked. Flavors it is traditionally paired with include crème fraiche, sour cream, and lemon.
If serving caviar as part of a canapé or as a garnish, expect to get about twenty 1/4tsp servings from a single ounce. However, if you’re serving a caviar course to people who love it, expect to need a half to a whole ounce per person.
Metal bowls and utensils may cause caviar to take on a metallic taste. Serving utensils made of glass, wood, bone, tortoiseshell, or plastic are best, or go the traditional route and use mother-of-pearl or gold.