What to do with too much caviar ?

It is sturgeon fishing season on Lake Winnebago. The ice fisherman are in their glory. A friend of a friend speared some sturgeon and collected 22 # of egg sacs. His wife processed to 16 # and graciously gave me about a pound. Blini tonight with bubbly. It lasts about 3 weeks in the fridge. Any suggestions ?

Caviar makes a nice topping for Potato Galette.

SEND TO ME. ADDRESS AVAILABLE ON REQUEST.

No need to thank me for the help,
Mark Lipton

No such thing as "too much" caviar!
Okay, it's not beluga but is good enough to go with a lot of different things. The obvious of course is blinis with chopped hard boiled eggs and minced onion, and here's some other ideas.
A savory crepe with sour cream, chives and caviar
Caviar spooned on top of creamy scrambled eggs or part of an omelet
Pasta with or without smoked salmon, with vodka & caviar
Toasted brioche with creme fraiche and caviar
Potato pancakes served with caviar and maybe apple sauce

Mark beat me to it: Send it home. To me.

Invite over some friends for a Champagne party.

After trying some for the first time last night I will not have any problem using it up. I have never had such wonderful caviar. What I thought was good caviar in the past bears no resemblance to this. It has no astringent, bitter flavor at all and the salt is very subtle. It is in fact sweet and incredibly rich. The color dark greenish black. I was thinking that the usual accompaniments might be necessary to mask the flavors of bad caviar. This was so good that I ended up eating it by the deimtasse spoonfull without anything else.
I do have so much though that I will try it on potato pancake and as a pasta topping. Thanks for the suggestions.

I have never understood the attraction of caviar. Call me a philistine if you like but it just doesn't appeal to me. Which makes me the perfect party guest: more caviar for everyone else. I just need an extra glass of champagne.

I have never understood the attraction of caviar. Call me a philistine if you like but it just doesn't appeal to me. Which makes me the perfect party guest: more caviar for everyone else. I just need an extra glass of champagne.

I'm with Matilda on this one. Someone else can have my share, happily for both of us. Same with crab.

Philistines!!


F

With no disrespect to the personal preferences of Matilda and Robert, I wonder how much of our food preferences are based on outside forces and how much is based on our true personal preferences.

Let me offer an antidotal story: Yesterday, I went out for lunch with some of my coworkers here in Yokohama. We went to a conveyer belt sushi place. Next to me was a father with two young boys. The youngest boy appeared to be around three years old. He became very exited when he saw sushi with salmon roe (“Ikura” in Japanese). Now I cannot imagine any child of the same age in the US becoming that exited over fish roe. My Japanese coworkers said that perhaps it depended on the attitude of the parents and other adults. That is, if a child is surrounded by adults who do not react negatively to a particular food will a child be more open to eating that food?

I tend to agree with Eric. I came to caviar with a background that said, "Fish eggs? Urgh!" So it is no surprise that I first tasted it without the expectation of enjoying it much. And I have to say, tasting it confirmed my low expectations. Having said that, there are other things in which I have deviated completely from early childhood conditioning, so personal taste does account for some adult preferences.