Russian and Iranian caviar are one thing, but American caviar is neither anything to sniff at. In fact more than a many afficionados of true caviar have developed a taste, if not a preference for American Sturgeon, Paddlefish, Boefish and Salmon varieties among other types of US based extracted roes. In recent years, caviar has risen in such popularity as a hors d’ oeuvre served at parties, weddings and New Years events, in the US that every well heeled party host should at least know how to serve it.
First of all caviar should be served chilled. It is recommended that it be removed from the refrigerator about 15 minutes before serving and that it should be covered until the moment of eating*.
In most cases, simple is better so as an hors d’ oeuvre, caviar ideally pairs well with crackers or toasted bread with butter. Use creme fraiche as opposed to sour cream, which utterly ruins the mild sea salt flavor of the fresh roe. Some purists also recommend against combining caviar roe with [chicken or other poultry] eggs. However, that decision lies within each individual.