What we have for Christmas brunch (our main meal is later than lunchtime). Mini Croustade cups (little cups made of thin, crusty pastry), with a little cream cheese in the bottom, then a small tip-leaf of fresh basil, a prawn, a couple of curled strips of cold-smoked salmon, and finally topped with either a little lumpfish or salmon roe.
As for the Beluga and Baerii, I'd serve the best one completely unadorned with anything that detracts from the flavour, just with triangles of thin-cut toast to spoon the caviare onto.
Then maybe do the traditional Russian accompaniments for the other one - hard boiled egg yolks & whites, chives, creme fraiche, capers, and red onions.
Or there will be a ton of other interesting serving ideas on t'web. The internet's more recipes than porn these days; I don't know what the world's coming to, I really don't.