by HOCAFF Team | May 28, 2021 | General
Is trying Caviar one of your 2021 goals? From classic Ossetra to the wide variety farmed in the USA, when choosing an exquisite and high quality food to impress, Caviar will be the greatest choice. Keep reading and find out our recommendations for best Caviar in 2021.
Finding the Best Caviar can be a tricky task if you’re a rookie. However, choosing the Best Caviar isn’t about getting the most expensive one without a question, it’s about finding what you like. That’s why to help all of you make this decision easier, we will share our Best Caviar recommendations for this 2021. This list includes Imported Caviar and Domestic Caviar, in case you forgot or don’t know the difference yet Imported Caviar refers to the traditional and classic Caviar from the Caspian Sea, meanwhile Domestic Caviar is the one currently farmed in the USA.
Ossetra Caviar
Ossetra Caviar is by far one of the most popular varieties of Caspian Caviars. Typically, its size and price is somewhere between Beluga and Sevruga. Its colors range from being as dark as black to as light as gold. Ossetra Caviar has a buttery flavor that according to many turns out to be one of the most enjoyable. We recommend you to serve this type of Caviar spooned on top of Russian blini or a thick piece of toast, or on top of hard-boiled eggs with potatoes. If you want to go Russian-style, serve it alongside a shot of chilled vodka or for a glamorous twist with bubbly champagne.
These are the best Ossetra Caviar you can get in House of Caviar:
Kaluga Caviar
This type of Caviar has become a great up-and-comer. The Kaluga is considered to be the world’s largest freshwater sturgeon.In appearance, the medium to large Kaluga eggs have a glossy light to deep brown or golden hue. The texture of the Kaluga roe is firm and smooth with an earthy, buttery flavor and a mildly salty overtone. Preparation of Kaluga Caviar encompasses a light salting procedure that produces a tantalizing residual flavor. Fresh Kaluga should be stored in the Frigidaire for 1 to 3 month. However, Caviar experts suggest to buy Kaluga caviar in the amounts that you will consume soon after you purchase.
Find the Best Caviar of this type in our store:
You can also try others like: Sevruga Caviar or the always classic Premium White Sturgeon.
Paddlefish Caviar
We’ve made it to the Best Caviar’s list in the domestic category. Paddlefish Caviar has medium-sized grains with dark to light gray colored eggs, and is derived from the Polyodon Spathula fish, which is not a sturgeon species. Paddlefish Caviar is considered a cousin to the Caspian Sevruga, since it is comparable in taste, color and size to that of Caspian Sevruga Caviar. Paddlefish Caviar is wildly popular among chefs and epicureans, and is typically served on canapes or blinis with creme fraiche, or even as a garnish.
Buy the Best Caviar from our domestic Caviar selection here:
White Sturgeon
This type of Caviar is native to California. This nutty flavored Caviar is farm raised white sturgeon. The pearls are large, and light to dark brown in color. The White Sturgeon is the largest freshwater fish in North America and is the third largest species of the Sturgeon, after the Beluga and the Kaluga. These glossy black Caviar pearls have a buttery texture and a nutty flavor that’s incredibly similar to Osetra caviar.
Want to try it? Get our California Premium White Sturgeon in our store:
But there’s so much more! You can also try Salmon Roe, commonly known as Salmon Caviar, a great choice to introduce yourself into the world of Caviar.
If you want to keep digging and discovering more of our Best Caviar selection visit our store in House of Caviar. Don’t forget to check more categories such as seafood, specialities and gifts! All of this, just a click away from your home. We’ll be waiting for your visit!
by HOCAFF Team | May 14, 2021 | General
Are you sure you know all the types of Caviar? Paddlefish grown in the US is famous Caviar that you can get at a great price, with delicious taste and quality. Read on and find out what it is, how it tastes, and where to buy it.
Let’s introduce you to American Paddlefish Caviar. Also known as “spoonbill” because of its duckbill-like snout. Paddlefish are huge. An average adult can reach 5ft to 7ft in length, and a giant Paddlefish on record caught in Iowa weighed nearly 200 pounds. Paddlefish can live more than 50 years. Females do not mature until almost 20-years-old, while males mature at about 10-years-old. Paddlefish is the cousin to the Hackleback sturgeon, and its roe is harvested from the Mississippi and White River. In color, Paddlefish go from light green to dark steel gray and is comparable to Caspian Sea Sevruga in flavor. A fine yet less expensive alternative to Sturgeon Caviar.
Considering Caviar is traditionally farmed in Europe, why rural areas of places like Montana, Missouri, and Oklahoma end up supplying the world with fancy fish eggs? In the 1980s, as a reaction to reduced access to the Caspian Sea, the American Paddlefish began being fished for its roe. Plus, Paddlefish and sturgeon belong to the same taxonomic class of fish. Their eggs are similar in shape and size. They taste pretty similar, too.
However, Paddlefish hasn’t always been on the top of popularity. Brandon Brown, a Caviar program coordinator at the Paddlefish Research Center in the Department of Wildlife Conservation, says, “In the past, they’ve been undervalued, especially in Oklahoma. We’ve worked hard on one of the things trying to change the way people look at and think about Paddlefish and viewing them as meat for the table and their ecological and sporting attributes. Most people in Oklahoma don’t eat the eggs, and they are often discarded. Still, to someone who appreciates Caviar, they are a precious resource.”
The future for the Paddlefish has been threatened due to its condition as a native species. Like other states, including Montana and North Dakota, Oklahoma has developed a locally run program. Suppose a recreational fisherman catches a Paddlefish. He can bring it to a state-run facility that will collect biological data professionally clean and package the angler’s catch for free. Most of the Caviar is exported with a smaller amount designated for the U.S. market. One hundred percent of the revenue from Caviar sales is used directly to benefit Oklahoma’s fish and wildlife resources. These are some examples of running strategies to preserve Paddlefish and reducing the risk of shortage.
Now you know more about Paddlefish, it’s time to talk about Paddlefish Caviar. Paddlefish roe is often regarded as having a “rich and complex” flavor expected of Caspian Sea Caviar. The flavor is earthy and bold but with a lovely, delicate buttery taste that smooths over the palate. Its pearls are tiny and glossy, and its eggs come in many shades of gray, from pale to dark steel, and are also found in golden brown tones. Paddlefish Caviar can taste “muddy”; as with any product; some are better than others. Trying Paddlefish Caviar, you’ll get close to the taste of true Caviar without the cost.
Paddlefish is not a sturgeon but produces eggs that look and taste similar to true Caviar, even though it technically is not “Caviar.” These kinds of products are known as substitutes. Can said that Caviar substitutes have a less unique flavor than Caviar. They lacked the complex, buttery notes of an Osetra or the clean brine taste of roe from a Siberian Sturgeon. They are often described as saltier and fish-flavored than roe from a sturgeon. However, this description is more accurate for certain Caviar substitutes than others.
So if you want to buy Caviar but sturgeon roe or any other is looking a bit too much for your budget, try a substitute like Paddlefish Caviar. It is not generally suggested for first-timers because of its strong flavor and earthy finish. However, its competitive price and excellent quality make Paddlefish Caviar the number one choice for weddings, birthday parties, anniversaries, cocktail receptions, etc. While a Classic Osetra costs $76.00, getting Paddlefish Caviar, you’ll save more than half the price. And still is excellent quality food that will surely surprise your guests or provide you a one-of-a-kind experience. Paddlefish Caviar would be a perfect recommendation for a chef that would like to add Caviar to a brunch buffet or an event with a limited budget. It is also commonly used on cruise lines and restaurant chains as their buffet Caviar of choice.
Paddlefish Caviar is an excellent addition to hors d’oeuvres, canapés, and like all top-quality Caviars. It can be enjoyed on toasts or blini with a dollop of crème fraîche or served over a hard-boiled egg. And how to help it? All the recommendations shared with the other types of Caviar also apply to Paddlefish Caviar. Serve small amounts, try not to chew the Caviar, or miss some of the more subtle flavors and if you want to pair it according to the tradition, use vodka. Otherwise, something a little lighter like champagne goes together very nicely too.
You can visit our store and order Paddlefish Caviar in different sizes. Click here and get ready to try it! House of Caviar offers you a great variety of Caviar produced in America and also, Imported. What are you waiting for? Visit our entire website and find all the products we have for you.
by HOCAFF Team | Apr 30, 2021 | General
How much do you know about the Sturgeon fish? Find out about where it comes from, how its process, which types of Caviar are made from it and what’s its current state reading this blog. You’ll definitely learn a lot!
If you like Caviar, you should know it is made from the eggs of the Sturgeon fish. Did you know that? Good for you! Now keep reading cause we’re gonna tell you five facts about this fish so your next conversation about Caviar will be as a total expert.
1.What is Sturgeon fish and where does it come from?
Sturgeon is a highly reputed fish recognized by its eggs. There are various species of sturgeon fish living in the fresh waters of the northern hemisphere. Sturgeons can grow up to 6 metres in length, weigh over 100 kilograms and live for over 100 years. They are carnivorous and mainly feed on worms, invertebrates, shellfish and small fish, combing the river bed with their snouts and sensitive barbels.
2. How’s the farming of Sturgeon fish?
Farming sturgeon to produce caviar is expensive. This is mainly because the females mature late. Smaller species can only reproduce when they are between five and nine years old whereas the larger ones are only sexually mature when they are between eight and fourteen years old. In the past, the females were slaughtered to extract the eggs from their abdomens, but currently these techniques have evolved allowing the eggs to be harvested without killing the fish.
The eggs are then weighed and sieved to remove them from their egg sack. After they have been washed and drained, they are graded according to quality. This is judged by the firmness, colour, smell and taste of the grains. The Caviar is then salted to improve its taste and enable it to be preserved for longer. The salt is thoroughly mixed with the grains of Caviar, but only briefly, so that they retain their firmness. The Caviar is then placed on a sieve to dry. Almost 5% to 6% of the egg’s weight is lost during this process.The Caviar is then quickly canned to stop it collapsing. The grains are packaged in metal tins and sealed with an overlapping lid to let as much air out as possible. Those due to be exported generally weigh 1.8 kg. They are then re-packaged in smaller tins by retailers. The tins are transported in refrigerated lorries. Small amounts are sometimes shipped by air freight.
3.How does Sturgeon Caviar taste?
Caviar tastes somewhat like egg yolk, with a touch of herbs and iodine. Some varieties may be reminiscent of hazelnuts. Caviar has a recognisable sweet, fresh smell. To release its delicate flavour, you pop the grains of Caviar against the roof of your mouth with your tongue. Eating it with bland toast or blinis brings out its taste. Premium quality Caviar is marked as Malossol, meaning ‘little salt’ in russian, and contains between 2.8% and 4% of salt. However, it also contains borax, very fine salt used as a preservative. The second quality contains up to 8% of salt. The third quality is pressed Caviar, made from soft, broken or over-mature eggs which are mixed with brine and placed in small oak barrels.
4.Which types of Caviar can you get from Sturgeon fish?
There are different types of Caviar depending on the species of sturgeon. The Beluga produces around 15 kg of large eggs, called grains, which are dark grey to light grey in colour. They are also more fragile. This is the most expensive Caviar, but not the best according to gourmets. The best Caviar is considered to be from the Osetra species, whose smaller, firmer grains keep better. Between 5 kg and 20 kg of Caviar are extracted per female and the grains vary in colour from dark to golden brown and even anthracite grey and caramel. Ossetra Caviar has a particularly delicate flavour with a hint of hazelnut. Sevruga Caviar has the smallest grains. Between 2 kg and 8 kg are taken from each female. The grain is dark grey and its taste has a touch of iodine.
5.What’s the current state of Sturgeon fish?
Given the significant depletion in sturgeon populations, sturgeon fishing has almost disappeared globally and exporting wild sturgeon is now banned. Sturgeons are readily overfished, and the International Union for Conservation of Nature and Natural Resources (IUCN) lists more than half of the remaining species as critically endangered. The Chinese sturgeon is thought to be the species most at risk, because its population declined nearly 98 percent between 1973 and 2010. This decline has been associated with water pollution in the Yangtze and dam construction that has blocked access to or changed the flow regime near the sturgeon’s remaining spawning areas. Some researchers worry that the species is close to extinction because there was no evidence of reproduction in the wild in 2013 and 2014.
Now you know all of this about the Sturgeon fish, are you ready to try Caviar? Visit our store in House of Caviar. We have a great variety of the best quality Caviar imported and domestic just a click away from you. Visit us!
by HOCAFF Team | Apr 19, 2021 | General
What happens when two of the most exquisite foods get together? Foie Gras and Caviar when on the same dish turns out to be a perfect match. Find out why, how to serve them and where to buy.
Unctuous and luxurious are some of the characteristics that stand out of Foie Gras, a french product that is present on the tables, most of all during special events. Nowadays, Foie Gras is one of the most exquisite and praised delicacies in the world of gastronomy due to its particular characteristics of flavor and texture. This product mixed with Caviar is a perfect match at any table. But, how much do you really know about Foie Gras?
Foie Gras is a food that can be easily fascinating for anyone who is curious about cooking. Foie Gras is the healthy liver of an adult duck or goose, raised according to tradition and that has been fattened with an abundant diet.Some birds of passage have the ability to store fat to be able to fly long distances. In both goose and duck, this excess lipid is stored in the liver as a complement to peripheral skin storage. Foie Gras was born from the observation of this phenomenon and from a selection of the species.
In addition to its exquisite fame, Foie Gras contains unsaturated fatty acids. Its consumption is recommended in our diet because it has the effect of reducing the rate of bad cholesterol in the blood. Now you know what it is, some of its history and the benefits in our health, we bring you a list of recommendations for serving Foie Gras like an expert!
1.To obtain all the subtle perfumes and delicate flavors of Foie Gras, we recommend you to leave it at room temperature for 10 to 20 minutes before tasting it. Being too cold, it loses its aromas as well as its exceptional ability to melt in the mouth like butter.
2.To preserve all the fineness of its texture, the Foie Gras must be sliced at the last moment with the fine blade of a well-sharpened knife, without teeth, passed under hot water. Between each slice, soak the knife blade and pat dry.
3.Foie Gras is highly recommended to be served on previously cooled plates.
This product works as a main dish and also, as an entrance. If you’re serving Foie Gras as a leading product we advise serving between 100g to 130g per person and as an entrance, you can serve between 50g to 70g per person.
Foie Gras combines very well with farmhouse bread, sandwich bread, brioche and canapé crackers. You can also toast them for more flavor. If you like sweet combinations, we recommend serving it with bread containing fruit or nuts. But don’t try to spread the Foie Gras, just place it gently on the bread. Fruit makes for an excellent accompaniment to foie gras, whether in a jam or compote. You can serve it with figs, pears, grapes or dates.In terms of beverages, Foie Gras goes very well with sweet wines and champagne. Now, the question is: How to serve it with Caviar?
Here are two recipes to try Foie Gras team up with Caviar. Choose your favorite and if you want to keep digging visit websites like Food and Wine, Yummly and Cooking by the New York Times.
Tartlets with cannelloni
This is a very easy recipe if thinking about serving Foie Gras and Caviar as an appetizer. You will only need the tartlets which you can find at the supermarket. Fill the tartlets with Foie Gras, add a little mozzarella and bake for a few minutes until the cheese melts. Choose your favorite type of Caviar and put a spoon of it on top. That ‘s it!
Pasta with Foie Gras and Truffles
Ingredients:
4 ounces Foie Gras
1 spoon Caviar
½ cup dry red wine
½ tablespoon unsalted butter or duck fat
2 tablespoons minced shallots
½ cup chicken stock
Salt and ground black pepper
½ teaspoon dried thyme
½ ounce black truffle
4 ounces pappardelle
Reserve 1 ounce of the Foie Gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend Foie Gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles.Turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve with a piece of Caviar on top of each portion.
Where to buy Foie Gras and Caviar? Before getting in the kitchen visit House of Caviar and find a great variety of high quality products. Click here to buy Foie Gras whether it is fresh or prepared. You may also check mousses and pates. Caviar is our specialty so you’ll be able to choose from domestic and imported Caviar. We’ll be pleased to have you!
by HOCAFF Team | Mar 31, 2021 | General
Want to know everything about Osetra Caviar? There’s so much information about Caviar, it can be confusing at times. What is it? How does it taste? What ‘s the price? and how to serve it? Keep reading and find out.
Caviar is a whole universe of flavors and colors. The first thing you should know about is Types of Caviar. There are three types of Caviar that stand out from the rest. One of them is the so-called Osetra Caviar. Osetra Caviar is the second caviar in order of exclusivity, just behind Beluga caviar and before Sevruga. Among the main differences is the size, Osetra Caviar is a little bit smaller than the rest. The size of the pearl is about 2 millimeters.
This type of Caviar is described as soft and loose, light gray in color, with golden reflections and very aromatic. The consistency of the roe is firmer than that of other sturgeons. The taste it leaves in the mouth can remind you of the taste of walnut. This is the main reason why some prefer it, even over Beluga Caviar. Osetra Caviar, also called Oscietra or Asestra, comes from one of the sturgeon varieties native to the Caspian Sea. These fish have a medium dimension. They can reach two meters in length and weigh between 40 and 100 kilos, in some cases. It has a large snout and feeds on other fish, crustaceans, and algae. In Russia, this is the most farmed variety.
How much does it cost? Osetra Caviar pricing depends on the supplier. In out store Osetra Caviar price per ounce:
Now you know what Osetra Caviar is, how it tastes and how much it costs, let’s find out how to serve it. Caviar can theoretically last in the fridge for up to a month, but that’s only if it’s stored at the proper temperature (28 to 34 degrees) But if your fridge doesn’t get that cold the appropriate work around is to keep the caviar tin in a pouch surrounded by gel ice packs (These are typically supplied by the store at no extra cost). If you omit this step you will find your fish roe bleeding oil, so you should just consume the entire tin shortly after opening.
The best way to store Caviar is at a low temps. So if the restaurant serves the roe on ice, take a few minutes to appreciate how the oils become richer and more flavorful as they start to warm up.And If you’re eating the roe at home, 10 minutes outside of the fridge should be about right before serving. So, the question is how to serve it? You already know how to keep Osetra Caviar and the other types of Caviar at home. We looked for the best recipes with Osetra Caviar and here are some recommendations you will surely love to try out!
Caviar Waffle Bites
Ingredients:
1/2 cup all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted, plus more for greasing
3 tablespoons crème fraîche
1 (1.1-ounce) Osetra Caviar
Chopped fresh chives, for garnish
Grease a round waffle iron with butter; preheat to high. Whisk together flour, sugar, salt, and baking powder in a bowl. Whisk together buttermilk, egg, and melted butter in a small bowl until well combined. Add buttermilk mixture to flour mixture; whisk just until incorporated. Pour half of the waffle batter (about 1/2 cup) onto preheated waffle iron; spread gently over the iron grid with a small spatula. Close iron, cook until browned and slightly crisp for about 3 minutes. Transfer to a wire rack; cool slightly, about 5 minutes.
Following the waffle grid marks as a guide, cut each waffle into 4 wedges, then cut 3 long rectangular pieces from each wedge to yield 12 pieces per waffle. Spoon crème fraîche into a small ziplock plastic bag; snip the tip off one corner of the bag to form a 1/4-inch opening. Spoon Osetra Caviar evenly into the outermost square of each rectangular waffle piece; pipe a small dollop of crème fraîche into squares directly next to the Osetra Caviar. Garnish with chives. Transfer to a platter and serve. Chef Justin Caple is the creator of this recipe and many more using Caviar, visit Food & Wine and you’ll find more of his wor
Omelet with Pressed Caviar and Sour Cream
Ingredients
3 tablespoons Osetra Caviar (3 ounces)
2 tablespoons sour cream
1 tablespoon minced chives
2 large eggs
Salt and freshly ground pepper
1 tablespoon unsalted butter
In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist. Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the strips of Osetra Caviar, sprinkle with the remaining chives and serve right away. This is a recipe by Chef Jacques Pépin, check more of his work at Food & Wine clicking here.
There are a million chances to enjoy Osetra Caviar and all the types of Caviar. House of Caviar offers you the Best Caviar imported and domestic. If you’re ready to try Caviar, we invite you to visit our store and pick your favorite.
by HOCAFF Team | Mar 19, 2021 | General
How to cook Salmon Roe and where to buy it? Keep reading ‘cause we’ll tell you all the answers, and they’re all suitable for making at home.
If you’re planning to step into the world of Caviar, starting with Salmon Roe is a great move. Salmon Roe is a reddish-orange semi-transparent egg found in the bellies of female salmon. It’s also known as red Caviar. A good quality Salmon Roe is recognized for its shiny appearance, firm texture, and great content of vitamins and proteins. Red Caviar and regular Caviar are both exquisit. But unlike regular Caviar, Salmon Roe can be more affordable and accessible for everyone.
In case you’re wondering how does it taste, eating Salmon Roe for the first time it’s a whole experience! If you’re an umami flavor seeker, you’re definitely gonna love it. So, you make your decision to try Salmon Roe, congrats! But how to cook it and where to get it? We’re gonna show you a list of recipes you can cook from your home and how to buy it right here from House of Caviar.
1.A rookie salad
A mix-it-all-together recipe is excellent for beginners. This Salmon Roe and cucumber salad are great for your introduction to the flavor of red Caviar. For this recipe, you don’t need a significant amount of Salmon Roe, so you’ll still have Caviar to try a few more times.
Ingredients
1/3 cup good quality salmon roe
1/2 cucumber, peeled, seeded, and cut into tiny dice
1 1/2 tablespoons red onion, very, very small dice
1 tablespoon good quality full-fat creme fraiche
1/2 tablespoon milk
1/4 teaspoon lemon zest
kosher salt and fresh ground black pepper
1 tablespoon scallion rings; this is not a garnish
Combine sour cream, milk, zest, a pinch of salt, and a few grinds of fresh pepper in a small bowl and mix until it is all incorporated. Add the Salmon Roe, cucumber, and red onion. Stir to combine. Let the salad sit for 15 minutes, taste, and check the seasoning. Add a few sliced scallions and a grind of fresh ground black pepper or your favorite spices and serve.
2.Red Caviar pasta
Friends or family are coming over, and you’re running out of time. This recipe is a thirty minutes meal, tasty, and always a winner.
Ingredients
Salt
1/2 pound dry tagliarini or fettuccine
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup plus 2 tablespoons crème fraîche
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon chopped tarragon
Freshly ground pepper
2 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
4 ounces Salmon Roe
First, bring a large pot of water to a boil and add a pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water. In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Then, add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the Salmon Roe and toss gently. Serve in shallow bowls, garnished with the remaining Caviar and voilá!
3.Red Caviar appetizer
Who doesn’t love potato chips? And if we add some Red Caviar on top? It’s never too late to try new combinations. Here’s what you’ll need:
¼ cup crème fraîche or sour cream
¾ teaspoon finely grated lemon zest
4 ounces Salmon Roe
Potato chips
In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of Salmon Roe, and that’s all!
Wanna keep digging into Red Caviar recipes? Food52, Food and Wine and Cooking by The New York Times are great places to look for recipes. But before you enter the kitchen, we’ll tell you how to get the star ingredients: Salmon Roe. Visit our homepage House of Caviar and Fine Foods, go to the Caviar section, and click on the Fish Roe button. You’ll find Salmon Roe and many other options available for you to try next.
At House of Caviar, we offer you a great variety of Caviar just a click away from your home. Check the entire selection of Caviar, meats, seafood, and specialties.
