First, remember that whatever the cost of the caviar, NEVER use metal utensils or serving dish, as that will distort the flavor. If you have a wood or bone appetizer knife or spoon, that's perfect ~ but even a plastic knife is better than using a metal one! ** Remove all caviar from the refrigerator and let it stand for about 15 minutes; then open and serve immediately.
If you're lucky enough to be enjoying a very pricey caviar, just serve it plain ~ without anything except plain or buttered toast points. Simple and elegant: Set the opened container on a bed of crushed ice ~ no accompaniments are necessary.
Less expensive (ok, let's be honest... CHEAP caviar) is wonderful with some additions. I like to use plain bagel or pita chips, but lightly toasted bread triangles or water crackers work well too.
My husband loves some finely chopped hard-boiled egg and finely chopped onion, so I'll put little piles of those on the serving plate. I'll also beat about 1-2 tsp. of VODKA into about 3-4 TB softened real butter, for a spread on the crackers or toast (this is also acceptable for serving expensive caviar). ** Don't use lemon around your caviar because that will also distort the flavor! **
Ice cold VODKA is the best drink with any caviar, although champagne has become acceptable now too (but it's really a little too sweet with caviar).
It's best to eat it all at once, but if you have leftovers, refrigerate them in the original jar. Air and warm temperatures are the enemies of caviar. Cover leftovers with plastic wrap, gently pressing it down onto the caviar to remove any air, replace the lid, and refrigerate as before. Turn the container over occasionally to evenly distribute the natural oils. Eat the leftovers as soon as possible because opened fresh caviar will not keep for more than 2 or 3 days.