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Summer Caviar Dishes- Tips, Tricks and Ideas

Albertina Roca
  |   June 25, 2024   |  

Oh caviar. There are few things as synonymous with luxury. Admittedly, its association with flutes of Dom Perignon and summer houses in the Hamptons can make it feel a tad intimidating when preparing a summer meal. It's an unexpected and sophisticated addition to any meal. Its refreshing pop of flavor is especially welcomed in the hot summer months.  Let’s add a dash of luxury to summer with five heavenly caviar dishes that you can serve during the warmer months. 

Caviar For Summer Parties

  • Avocado Toast: Inspired by brunch menus at upscale cafes, avocado toast topped with a generous dollop of caviar combines creamy and nutty flavors, adding an elegant touch to a casual dish.
  • Chilled Cucumber Soup: A refreshing option for hot days, chilled cucumber soup garnished with a spoonful of caviar offers a cool, crisp taste that’s light yet luxurious. Chefs like Thomas Keller have popularized similar cold soups.
  • Sushi Rolls: Many high-end sushi restaurants enhance their rolls with caviar. Try a summer roll with fresh cucumber, mango, and avocado, topped with caviar for an extra burst of flavor and texture.
  • Oysters: Raw oysters on the half shell, topped with a small spoonful of caviar, are a favorite at seaside restaurants and beach parties. The briny oysters pair beautifully with the salty caviar.
  • Watermelon and Feta Salad: This dish is a twist on a classic summer salad. The sweet watermelon, salty feta, and rich caviar create a harmonious blend of flavors. It’s a perfect starter for a summer evening.
  • Deviled Eggs: A classic dish for gatherings, deviled eggs topped with a touch of caviar add sophistication to a familiar favorite. This is a popular hors d'oeuvre at many upscale events.
  • Blinis: Small pancakes served with crème fraîche and caviar are a timeless dish often seen at elegant summer soirées. They’re light, delicious, and easy to eat at parties.
  • Smoked Salmon: Combine smoked salmon, a bit of crème fraîche, and caviar on top of a small piece of toast or a cracker. These canapés are a hit at cocktail parties and summer events.
  • Chilled Pasta Salad: A luxurious twist on pasta salad, use chilled pasta with a light lemon vinaigrette, fresh herbs, and a topping of caviar. It’s a delightful, sophisticated side dish for a summer meal.
  • Corn Fritters: Crispy corn fritters topped with a dollop of crème fraîche and caviar make for a unique and delicious summer appetizer. The sweet corn and salty caviar are a perfect match.
  • Pea and Mint Crostini: A spread of pureed peas with mint on toasted baguette slices, topped with caviar, creates a refreshing and elegant bite. This dish highlights fresh, seasonal ingredients.

Golden Caviar

Suggestions for Handling Caviar During the Summer


  • Keep It Cold: Always store caviar in the coldest part of your refrigerator, ideally at a temperature between 28°F and 32°F (-2°C to 0°C). If your refrigerator doesn't go that low, store it on a bed of ice.
  • Use Ice Packs for Transport: When transporting caviar, use insulated bags and ice packs to keep it cold. This is especially important during hot summer days.
  • Avoid Freezing: Freezing caviar can alter its texture and flavor. If you must freeze it, do so for no longer than one month and thaw it slowly in the refrigerator.


  • Chill Before Serving: Keep caviar chilled until the moment you're ready to serve it. You can serve it on a bed of crushed ice to maintain its temperature.
  • Serve in Small Quantities: Serve caviar in small quantities to prevent it from sitting out too long. Replenish as needed to keep it fresh.
  • Avoid Metal Utensils: Use non-metallic serving utensils, such as mother-of-pearl, bone, or plastic spoons. Metal can react with caviar and affect its flavor.

General Tips

  • Open Just Before Serving: Open the caviar tin just before serving to preserve its freshness and prevent it from drying out.
  • Use Quickly: Once opened, consume the caviar within one to two days for the best taste and texture.
  • Store Leftovers Properly: If you have leftovers, cover the caviar with plastic wrap pressed directly onto its surface, then seal the container tightly and store it in the coldest part of the refrigerator.

caviar friend oysters

Summer Caviar Recipes

Grilled Caviar Pizza

Homemade pizza is such a festive, easy meal to put together on weekdays or for get togethers with friends. Make your own dough if you're feeling ambitious or buy premade from the store, both are fine options! The combinations are endless, but the main recipe is simple: rub the dough with olive oil and then grill on a really hot grill for about two minutes, then flip and top!  For a fabulous smoky flavor and crisp crust that can be beat, this is the method you want. Then spread on a generous layer of tangy crème fraiche or mozzarella di buffala, or really your favorite cheese. You can add slices of Smoked Salmon on top, or just delicately place some tablespoons of caviar.  Sprinkle with some fresh chives, or onions and you've got a great, casual but sophisticated summer recipe. This spectacular dish couldn’t be easier, but earns high marks in presentation and flavor. 

Our pick for this recipe: American White Sturgeon. This rivals Russian Caviar when it comes to quality and flavor. Coupled with sustainable fishing practices and great price point, you can’t go wrong! 

Classic Appetizer

The most classic dish with the most classic caviar. Blinis are delectable, indulgent, and elegant. Much like deviled eggs, you can experiment with different types of blini batter and toppings. Traditionally served with creme fraiche (a recurring pairing) and chives (also recurring), you can opt for healthier options with yogurt or buckwheat dough.

Our pick for this recipe: Osetra Karat Black Russian Caviar. This is really one of the most classic choices, with pearls  that are glossy and dark brown to black, a texture is firm, and a flavor crisp and nutty. Use this for a truly special occasion. 

Deviled Eggs

Caviar Deviled Eggs

Highlight your favorite caviar at your next summer soirée by sprinkling it on top of deviled eggs. You can add all kinds of things to deviled eggs, from avocado to crab. For something fun, you can present your guests with a spread of deviled eggs in all different colors and flavors.

Keep the eggs simple, using top quality ingredients. Whip up the yolk with Japanese Mayonnaise. Something as small as using this superior, rich, tangy mayo instead of the regular supermarket variety really brings out the richness of the egg. Add in French Dijon mustard and salt and pepper. Pipe the mix back into the eggs and top with caviar and chives. Arrange on a beautiful tray and serve. Don’t forget the vodka! 

Our pick for this recipe: Paddlefish caviar . Paddlefish is found in the Mississippi and Tennessee Rivers. This roe is small with a briny, earthy finish and smooth pop, with a flavor can be a little more assertive than others and blends perfectly with the hearty and smooth flavor of eggs.

Pea and Parsley Soup with Caviar

The great Martha Steward has a fabulous Pea and Parsley Soup with Golden Caviar that's just perfect for summer soirees. Soup in the summer can be a hard sell but this wonderful concoction can be served chilled and is incredibly refreshing - not to mention hearty and colorful, and English peas and pea shoots are such precious things to have during the spring and summer months.

The directions are actually quite simple: onions sautéed in butter, mixed with broth and peas, boiled until tender and then pureed with creme fruits and parsley, garnished with pea shoots, more creme fraiche, and the caviar.

Golden Caviar

Our pick for this recipe: Osetra Golden Imperial Russian Caviar.  Perhaps one of the most highly prized picks on the market. Harvested in Israel and imported following strict quality control guidelines, this is a gorgeous amber to yellow color. The roe is medium to large and the flavor marvelously buttery. 

Fettuccine with Asparagus & Salmon Roe Caviar

Caviar on pasta means comfort plus glamour in one easy dish. Getting that pop in the midst of the noodles is a thing of joy. 

A great dish for a hot summer night, this pasta is light and lemony but filling and satisfying. Make a sauce with cream, a little butter, and lemon zest. After these ingredients simmer, add parmesan cheese. 

Combine the sauce with the fettuccine and sliced asparagus spears. Mix in lemon juice and salt and pepper. Place on a large serving platter. Spoon the caviar on top. The bright orange roe nestled into the green and yellow of the pasta dish is a gorgeous color palette. The flavors are even better!

Our pick for this recipe: Alaskan Salmon Roe Caviar.  Big and bright! We love it in this pasta recipe as it more than holds it own amongst all the flavors, with a refreshing pop, and a bold, beautiful summer sunset hue. 

Cooking and Recipes: Featured Gourmet Ingredients, Grilling
Holidays And Seasonal: 4th of July, Labor Day, Spring and Summer


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Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!


Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.


With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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