What to Eat With Caviar: 2025 Pairing Guide

Caviar is a luxurious delicacy made from the salted eggs (roe) of sturgeon fish, prized for its delicate texture and rich, briny flavor. Traditionally associated with fine dining and special occasions, caviar is often served chilled on blinis (small pancakes) or toast points, sometimes accompanied by crème fraîche, chopped onions, or hard-boiled eggs. 

Originating from the Caspian Sea region, caviar is now part of cuisines worldwide, from French hors d'oeuvres to Japanese sushi. Still, it’s a rare indulgence for most people, since it’s one of the most expensive ingredients in the world. 

This doesn’t mean you shouldn’t enjoy it, especially since it’s a favorite at celebrations. A small amount goes a long way, making it perfect for tasting or pairing with Champagne or vodka. The classic serving method is blinis (small pancakes), topped with a dollop of crème fraîche and a spoonful of caviar.

But you don’t have to take the classic route. If you’re feeling rebellious, here are several easy-to-make recipes of side dishes that pair well with caviar. This way, you can impress your guests with your taste and ingenuity!

1. Seared White Wine Scallops

Ingredients

• 4 Diver scallops (around 1.5 inches in diameter)

• 2 leeks

• 2 pinches of rock salt

• 2 tbsp of olive oil

• 2 tbsp of white wine

• 4 tbsp of your favorite caviar to add when serving

Method

1. Pat the scallops dry with a paper towel after giving them a quick rinse, then set them aside.

2. Cut the cleaned leeks into thick round slices, roughly 2 inches wide.

3. Place a large skillet over medium-high heat, and add 1 tablespoon of olive oil. Let it warm up.

4. Place the leek rounds into the hot pan and lightly season them with salt. Let them cook undisturbed for about 3 minutes or until they develop a nice golden-brown crust.

5. Pour in the white wine to deglaze the pan and let it simmer for about 1 minute. Then, flip the leeks to the other side and continue simmering for another 4 minutes. Once tender and caramelized, remove the leeks from the pan and set aside.

6. Check the pan’s heat and reduce it slightly if it's too hot. Add the remaining olive oil to the pan, and carefully place the scallops inside. Let them sear undisturbed for 4 minutes to form a deep, golden crust. Flip and cook for another 4 minutes on the other side.

7. Once both sides are seared to perfection, remove the scallops from the pan. Serve them alongside the leeks and finish with a light sprinkle of salt over the scallops. 

8. Add a spoonful of your favorite caviar on top of each scallop and enjoy!

Overview

I made this dish to impress a few very important guests, and it absolutely delivered! Inspired by French cuisine, I was fascinated by the combination of meaty scallops seared to golden perfection and paired with tender, wine-kissed leeks.

The subtle sweetness of the scallops and the tangy softness of the leeks work in perfect harmony, and adding a spoonful of caviar as the final touch elevates it all to something truly special.

I used fresh diver scallops from the local market, but frozen work beautifully too if properly defrosted. Scallops can seem intimidating, but they’re actually quick and simple, especially in a hot pan with just the right timing. 

2. Caviar With Homemade Blini & Crème Fraîche

Ingredients

• 12 tbsp caviar of your preference (chilled)

Crème Fraîche:

• 1 cup heavy cream

• 2 tbsp cultured buttermilk

Homemade Blini:

• 1 cup all-purpose flour

• 1 large egg

• ¾ cup milk

• ½ tsp baking powder

• 2 tbsp milk

• 1 tbsp butter

• 1 healthy pinch of sea salt

Method

1. In a clean container with a tight-fitting lid, combine heavy cream and buttermilk. Cover and let the mixture sit at room temperature for around 8 hours. 

2. After that, transfer it to the fridge and chill for 2 days, or until it thickens to a smooth, creamy consistency.

3. To make the Blinis, prepare 2 mixing bowls. In one combine all the dry ingredients, and in the other whisk together the wet ingredients. 

4. Gradually add the wet mixture to the dry, whisking until the batter is smooth.

5. Place a nonstick skillet over medium heat. Drop the batter by the tablespoon onto the hot skillet, forming small rounds. 

6. When you see bubbles forming on the surface, flip the blinis over and cook the other side until golden. Repeat until all the batter is used. Let the blinis cool completely. 

7. To serve, place a small spoonful of crème fraîche on each blini and add a touch of caviar on top. Finish with a sprinkle of fresh dill or chopped chives.

8. Serve and enjoy!

Overview

This dish is the perfect treat on a weekend when you want to treat yourself to something elegant and tasty. The end result looks like it came from a fine dining menu, but you don’t have to leave the comfort of your home to enjoy it.

The crème fraîche can test your patience a bit, but the result is this rich, silky cream that’s smoother than sour cream and not as tangy, perfectly balanced to pair with the salty pop of caviar. 

The blinis are easy to make and fluffy, and making them from scratch adds a personal touch. Once assembled, each bite is a little celebration: warm, pillowy blini, cool, velvety crème fraîche, and that briny burst of caviar.

3. Lemon Capellini With Caviar

Ingredients

• ½ pound of dried capellini pasta

• ¼  pound unsalted butter (melted)

• 1.5 oz of very good black caviar

• ¼ tbsp garlic powder

• 3 tbsp lemon juice

• 1 tbsp lemon zest

• Salt to taste

• Zest of 1 lemon (for garnish)

Method

1. Place the butter and garlic powder in a microwave-safe bowl and heat until the butter is fully melted. Once melted, stir in the lemon juice and lemon zest. Set it aside.

2. Place a large pot of water to a boil and cook the capellini until it reaches an al dente texture (follow the instructions on the bag or box). Stop the heat.

3. When the pasta is done, drain it and transfer it back into the warm pot. Pour the lemon-butter mixture over the pasta and toss thoroughly to coat. Taste and add salt as needed.

4. Divide the pasta between 2 plates, twirling it into a nest-like shape using a fork. Add a spoonful of caviar over the top and finish with a sprinkle of fresh lemon zest. Serve while hot and enjoy!

Overview

This is the perfect dish to impress at your next special celebration! I made it recently for a date, and the look on my partner’s face said it all: pure delight. I love how the Capellini, with its delicate strands, soaks up the buttery lemon sauce. 

The citrus brings out the best in the caviar, balancing its briny richness with a bright lift. And speaking of caviar, I strongly recommend splurging a little for this recipe. Invest in the high quality kind with a creamy, buttery, almost nutty flavor to turn this dish into a true indulgence. 

You won’t be able to make this every week, considering the cost of quality caviar, but maybe that’s what makes it so special. Every bite feels like a celebration. Overall, the dish is decadent, refined, and honestly, pretty easy to make. 

4. Omelet With Caviar

Ingredients

• 2 large eggs

• 3 tbsp pressed caviar (3 oz)

• 2 tbsp sour cream

• 1 tbsp minced chives

• 1 tbsp unsalted butter

• Salt and freshly ground pepper (to taste)

Method

1. Roll out the pressed caviar on a flat surface and finely chop it. Transfer it to a small bowl and mix in the sour cream along with most of the chives (keep a small pinch for garnish).

2. Crack the eggs into a separate bowl and whisk until light and bubbly. Season with a bit of salt and pepper. 

3. Place a nonstick skillet over high heat, add the butter, and let it melt. Pour in the eggs and let them cook until they are softly set but still creamy.

4. Remove the skillet from the heat and spoon the caviar-sour cream mixture along the center of the omelet. Fold one side of the omelet over the filling and carefully slide the omelet onto a serving plate, folding it once more as it lands. 

5. Sprinkle with the remaining chives, and serve immediately. Bon Appétit!

Overview

Before caviar, I never knew that the good-old, humble omelet could be this luxurious. I made this breakfast on a whim, curious to try something indulgent, and now I’m absolutely hooked. Honestly, if I could start every morning this way, I would.

What’s not to enjoy? You have silky eggs, rich sour cream, and the bold flavor of pressed caviar all wrapped into one perfect bite. If you’re wondering about pressed caviar, it’s a jet black paste originally made from broken sturgeon roe by Russian fishermen.

It doesn’t have the pop of whole caviar pearls, but it makes up for it with deep, savory complexity and a texture like rich, briny taffy. Blended with sour cream and chives, it becomes a luscious filling that melts into warm eggs like butter on toast.

5. Potato Pancakes Appetizers

Ingredients

• 2 medium baking potatoes (around 1 lb, coarsely grated)

• ½ lb thinly sliced smoked salmon

• ½ cup sour cream

• ½ cup vegetable oil

• 2 oz caviar (your choice)

• 1 small onion (coarsely grated)

• 1 large egg (lightly beaten)

• 1 tbsp chopped chives

• 2 tbsp all-purpose flour

• 1 tsp chopped dill

• 1 tsp fresh lemon juice

• ½ tsp baking powder

• Salt and freshly ground black pepper to taste

Method

1. In a small bowl, combine the sour cream with the chopped dill and lemon juice. Season to taste with salt and freshly ground black pepper. Add a sprinkle of the chopped chives on top. Cover and chill in the refrigerator until it's time to serve.

2. Place the grated mixture of potatoes and onion into a clean kitchen towel and firmly wring out as much moisture as possible.

3. Transfer the now dry potato-onion mixture to a medium bowl. Stir in the egg, flour, baking powder, 1 tsp of salt, and ¼ tsp of black pepper until everything is well incorporated.

4. Add a generous layer of vegetable oil to a large nonstick skillet over medium-high heat and let it heat up until it shimmers.

5. Spoon about 2 tbsp of the potato mixture per pancake into the pan, pressing each one gently with the back of the spoon to form a circle about 3 inches wide. Cook approximately 6 at a time, frying until the bottoms are golden brown or about 4 minutes. 

6. Flip and continue cooking for another 2 minutes or so, until the second side is golden as well. Remove and set on paper towels to drain. Repeat with the remaining mixture to make a total of 12 pancakes.

7. Place the finished pancakes on a serving platter. Place slices of smoked salmon on top of each pancake and top with a spoonful of caviar. Serve warm, accompanied by the dill cream. Enjoy!

Overview

These golden potato pancakes are a show-stopping appetizer. Crispy on the outside and tender in the center, they’re perfect for holiday dinners or elegant gatherings. Topped with silky smoked salmon, briny caviar, and a cool, tangy dill crème fraîche, each bite delivers a luxurious mix of textures and flavors. 

Whether you’re hosting a festive Christmas or Thanksgiving meal or treating yourself to a gourmet breakfast, this dish is sure to impress. Pair it with a chilled glass of Austrian dry Riesling to balance the richness of the toppings. 

Sophisticated yet comforting, these pancakes are the kind of dish that turns a meal into a culinary experience.

FAQ

What is the best drink to pair with caviar?

While Champagne is a popular choice due to its celebratory nature, vodka is actually a more traditional pairing, especially in Russian and Ukrainian cultures. Vodka's clean and neutral profile cleanses the palate between bites. If you opt for Champagne, choose a dry variety like "brut" or "extra brut" to complement the caviar's richness.

What are the best foods to serve with caviar?

Traditional accompaniments include blinis (check our classic recipe), toast points, unsalted crackers, crème fraîche, eggs, and minced onions. For a modern twist, potato chips have been found to complement caviar's briny flavor quite nicely.

Is it true that I shouldn't use metal utensils with caviar?

Yes. Metal utensils can impart a metallic taste to caviar. It's best to use spoons made of mother-of-pearl, bone, wood, or plastic to preserve the delicate flavor.

Can caviar be paired with unconventional foods?

Certainly! Chefs all over the world like to experiment with caviar as a topping for unconventional dishes. Up until now, the most successful combinations are vanilla ice cream, roast chicken, and hot dogs.

Does the type of caviar affect pairing choices?

Yes. Different types of caviar, such as Ossetra, Sevruga, or Beluga, have distinct flavor profiles. For instance, the buttery richness of Ossetra pairs well with dry wines, while the more delicate Sevruga might be best appreciated with minimal accompaniments.