Caviar can be ordered from the website of Tsar Nicoulai Caviar, which produces their excellent caviar from fish grown in the Sacramento River. Prices vary greatly, depending on the source of the caviar. Preference is a matter of taste; each variety of caviar has its own distinctive taste. There are many ways to serve caviar. It can be served by itself as an appetizer, or be used as a garnish on many dishes.

Here are some tips on handling caviar properly: First, consume it within a week after you purchase it. Caviar distributors can store the fresh product at the ideal temperature (about 26 degrees F, -3 degrees C) but home refrigerators are too warm and freezers are too cold.

If the caviar is in a vacuum-packed glass jar, you can extend its life for a couple of weeks by wrapping the jar in a plastic bag and putting it in a bowl of ice. Change the ice frequently. Connoisseurs prefer to use mother-of-pearl, bone, or enamel spoons because caviar tastes metallic when eaten off stainless or silver spoons. If you are making hors d'oeuvres in the privacy of your kitchen and you've misplaced your caviar spoon, you may even consider using a plastic spoon. If your guests will be serving themselves, it would be best to use hand-crafted spoons.

To serve the caviar, offer crustless plain toast or blinis. Rich, tender caviar eggs will burst when pressed to the roof of your mouth. A hard cracker or greasy potato chip would be inappropriate for this delicacy. Crème fraîche is a cultured whole cream. Its taste compliments the buttery sumptuous taste of caviar and the wholesomeness of fresh toast points. The richness of crème fraîche also marries the subtle saltiness of the caviar with the crisp fruitiness of champagne.

Scallops with Two Caviars

Ingredients:
8 sea scallops
6 tablespoons unsalted butter
1/4 cup brandy
2 cups heavy cream
salt, freshly ground pepper
4 teaspoons black caviar
4 teaspoons golden salmon caviar
Nasturtium blossoms for decoration

Chef One:
Slice each scallop into 2 equal discs. Measure ingredients. Warm plates in oven.

Chef Two:
Heat 2 tablespoons butter in a pan and sauté the scallops in the pan briefly until barely opaque. Add the brandy, ignite, and flame for several seconds. Cover to smother the flames and remove the scallops from the pan. Add the cream to the pan and boil until it reduces by half. Remove from the heat, and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper, and divide it among 4 warm plates. Arrange 4 scallop halves on top of the sauce on each plate.

Chef One:
Top each scallop with 1/2 teaspoon of caviar, alternating between black and golden caviar. Garnish each plate with a nasturtium blossom and serve.

Crêpe with Golden Salmon Caviar

Ingredients:
Crêpe batter:
2 eggs
1 cup flour
2 cups milk
1 teaspoon cornstarch
1 tablespoon oil
Filling:
Crème fraîche
Salmon caviar
Chopped chives

Chef One:
Mix the ingredients for the crêpe batter.

Chef Two:
Heat a crêpe pan (or sauté or frying pan). When hot add a small click of butter, let melt until almost golden brown. When fully melted and spread, add 2-3 tablespoons of batter (the first 2-3 crêpes will be the testers. The amount of batter added depends on how thick you want the crêpe as well as the size of the pan).

Chef Two:
When the crêpes are done, top them with salmon caviar, sprinkle with chives, roll and serve!