Serving the caviar

Caviar is best enjoyed alone, right off a spoon but can also be served with unsalted crackers, blini, or toast points with a bit of crème-fraiche.
Usually served as an hors d’oeuvre, caviar should be enjoyed in small half teaspoon portions.  In order to savor the flavor and texture, caviar should not be chewed instead placed on the tongue and spread around the mouth.

Caviar is classically served on a bed of ice with a caviar spoon made of ceramic, glass, or mother-of-pearl. Non-metallic utensils should be avoided as they can tint the natural flavor of caviar.
 Fine caviar is best served simply, possibly alongside toast points or bland, unsalted crackers. Some people even like to eat it straight out of the tin the caviar came in to get the true, unadulterated taste of the fish eggs.

 Oftentimes, caviar is served on a small pancake known as a blini. Lesser-quality caviar products may well benefit from these garnishes. If you're new to caviar, start by tasting it without any accompaniments to get a true idea of the flavor.

Quantity, storing & serving conditions and the role of caviar 

Caviar should be definitely served chilled but not frozen or warm. Never keep it at room temperature, it may cause the collapse of the true taste and aroma. A bed of crushed ice caviar should be served on will help you to store it at the right temperature and, as a result, to be able to enjoy the real taste of the Queen of feasts.
Although caviar is best served by itself, common accompaniments include crème fraiche, lemon wedges, hard-cooked eggs (yolks and whites chopped separately), mini potatoes, minced onions, blinis (Russian mini crepes), toast points lightly coated with unsalted butter. Higher quality caviars are best eaten alone or simply with toast, blinis or unsalted crackers.

Serving Size. Allow at least 1⁄2 to 1 ounce per person.

Storage. Caviar should be kept at 26-35 F.