There's something almost magical about caviar, even if it's justa few dots on top of a lowly deviled egg.
Fortunately for the masses, caviar no longer is quite the symbolof privilege it once was. There's still fresh Russian and Iranianbeluga caviar from the Caspian Sea, which lightens the wallets ofthose who can afford it. But even the modestly priced whitefish andlumpfish varieties carry an aura of luxury and elegance.
A small portion of lumpfish roe classically is served on ice andaccompanied by thin slices of toast, sour cream, chopped onions andhard-boiled eggs (chopped whites and sieved yolks), garnished with afew lemon wedges. Lumpfish roe will set you …
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