Fine caviar is no longer a specialty confined to gourmet shops and fine restaurants. The roe from other fish, including tuna, salmon, and lumpfish, are processed like sturgeon and more affordable to the budget conscious. Some varieties are now available at local markets and grocery stores.
Still the ultimate hors d'oeuvre, caviar is traditionally placed in a glass bowl that is placed in another bowl full of ice. It is usually served with toast points or mild-flavored crackers. Sometimes small bowls of chopped hard-boiled eggs, finely chopped onion, crumbled bacon, and sour cream are served as accompaniments.
Caviar can transform informal dishes and picnic fare into a memorable event. You can fold one or two tablespoons of caviar into an omelet and serve it with a dollop of sour cream. You can also sprinkle caviar on deviled eggs or stuffed celery.