I've never been able to afford the really good stuff, so my preference is to whitefish caviar -- little tiny salty eggs that snap between your teeth. It's probably as much textural as taste for me.

I've tried serving it on a lot of things -- no onions, please, don't overpower the caviar! -- and what I've found I prefer over everything else (hard cooked eggs, crackers, etc.) is rounds of cucumber with a small dollop of sour cream. The cucumber is very clean and a nice foil to the crunchy saltiness.

I also like the larger red type (can't remember what fish it comes from) rolled up in pressed chicken or turkey. But not as often as the whitefish on cucumber.

Linn