The classic Russian combination remains the most popular: Caviar and blini, buttered or with a dollop of crème fraiche or even sour cream.
Similarly, you can use toast points or a very small, thinly sliced baguette.
Any bread used should be only lightly toasted and still soft, not crumbly like crackers. Besides ruining the texture of the caviar, it wouldn't do to have any of that lovely (and expensive) caviar on the floor.
Another way is to serve caviar is with lemon wedges, capers, finely chopped onion and hard cooked egg.
Boil the eggs for seven minutes. Carefully stir the eggs when boiling, so that the yolk moves to the middle. Plunge the eggs in cold water and peel them. Cut the eggs in two lengthways, remove the yolk and fill the hole with one or two drops of lime juice and a bit of the chopped shallot. Place caviar on top.
Potatoes also make good caviar vehicles.
Clean the potatoes under a tap, but do not peel them. Arrange a bed of sea salt in an oven dish and place the potatoes on top. Place this in the oven until the potatoes are cooked. Remove potatoes from the oven, cut off the top of the potatoes and carefully remove the inside. Be careful to not damage the skin of the potatoes. Place the potato pulp in a bowl and mix it with the sour cream, salt and pepper, chives and a small amount of oil. Place the potato purée back in the potato skins. Place the filled potatoes on a plate and finished with caviar.