Caviar for New Year's Eve: how much, how to serve it, and a caviar pie
For a New Year's Eve party, plan 15 to 30 grams of caviar per guest: a 125 gram tin covers four to eight people, and 250 grams covers eight to sixteen. Have it delivered the afternoon of the 31st, keep it in the coldest part of the fridge, and open it only when guests arrive. Serve it on ice with warm blini and crème fraîche, or make a caviar pie in the morning and top it just before serving.
How much to buy
| Guests | A taste each (15 g) | Generous (30 g) |
|---|---|---|
| 2 | 30 g ($45) | 50 g ($75) |
| 4–6 | 125 g ($187.50) | 125 g + 50 g |
| 8–10 | 125 g + 30 g | 250 g ($375) |
| 12–16 | 250 g | 500 g ($750) |
Prices are for our Imperial Ossetra, $1.50 a gram in every size, plus the courier fee. Two smaller tins can be better than one large one: open the second only when the first is gone, and it stays sealed and cold until then. More on portions in how much caviar per person.
When to get it
New Year's Eve is one of the busiest caviar nights of the year. Fresh caviar is best the day it's opened, so don't buy it a week early and hope.
- Schedule it ahead. You can book a one-hour delivery window up to six days in advance. Book it as soon as you know your guest count.
- Choose the afternoon of the 31st. It goes straight into the fridge, and you're not waiting on a courier while guests arrive.
- Keep it at 28–32°F, at the back of the coldest shelf, until you serve it. Unopened, it's fine for weeks, so a day early is also safe.
- Open it when you serve it. Once open, enjoy it within 48 hours. See how long caviar lasts.
The simple way: a blini table
The easiest caviar course is also the classic one. Set out:
- A bowl of crushed ice, with the open tin nestled in it
- Warm blini (make them in the afternoon and rewarm them for five minutes in a low oven)
- Cold crème fraîche
- Finely chopped hard-boiled egg and chives, in small bowls
- Mother-of-pearl, bone, wood or glass spoons, never silver
Let guests build their own. Put out one tin at a time and keep the rest in the fridge. For the full method and a buckwheat blini recipe, see how to serve caviar with blini. For drinks, see what to drink with caviar.
Make-ahead caviar pie
Caviar pie is a retro party dish that's back in fashion: layers of egg, onion and cream, topped with caviar, served with crackers or toast points. It's made in the morning, so it's ideal for a busy night. The classic uses lots of raw onion and cheap roe. With good caviar, use less onion so it doesn't cover the flavor.
Serves 8 to 10 as an appetizer. You'll need a 7- to 8-inch springform pan or a shallow serving dish.
Ingredients
- 8 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- Salt and white pepper
- 1 small shallot, very finely minced
- 8 ounces cream cheese, softened
- ⅓ cup sour cream or crème fraîche
- 50 to 125 grams caviar
- A small bunch of chives, finely chopped
- Crackers, toast points or blini, to serve
Method
- Egg layer. Chop the eggs finely, mix with the mayonnaise, and season lightly with salt and white pepper. Press into the bottom of the pan in an even layer.
- Shallot layer. Rinse the minced shallot in cold water and pat it dry; this takes the harsh edge off. Scatter it over the eggs.
- Cream layer. Beat the cream cheese and sour cream until smooth. Spread it carefully over the shallot, all the way to the edges, and smooth the top.
- Chill. Cover and refrigerate for at least 3 hours, or up to a day.
- Top and serve. Just before serving, unmold the pie onto a plate. Spoon the caviar over the top in an even layer with a non-metal spoon, and scatter chives around the edge.
Tips
- Add the caviar last. If it sits on the pie in the fridge, the salt draws moisture out of the cream and the pearls soften.
- Use 50 grams for a thin layer, 125 grams for a showpiece. Our Imperial Ossetra has large, firm, olive-gold pearls, so even a thin layer looks generous.
- Cut it with a thin knife dipped in hot water and wipe it between slices.
- Keep it cold. Set the plate on a tray of ice if the pie will be out for more than an hour.
A few more ideas for the night
- Caviar with potato chips is fun with a crowd: plain, thick-cut chips and a small spoon of caviar on each.
- Deviled eggs topped with a few pearls each make a little caviar go a long way.
- At midnight, keep it simple: a spoonful straight from the tin.
Choose your tins and pick a delivery window for the afternoon of the 31st. We deliver across the South Bay.