Quote:
Originally Posted by PorscheGAL
I've also had it served with toast points, finely chopped red onions and shaved boiled egg whites.
At the Bellagio, they served ahi tuna (Tuna was ceviche style) tacos with caviar as a topping.
Try this website: Great British Chef |
Ooohh!! Never thought of it on smoked salmon! And on scallops, I have to try that!
Quote:
Originally Posted by Missed Approach
Hi PorscheGAL and Rusnak- I'm a big proponent of making fresh blini for caviar. It's just tiny pancakes, and there are many good recipes online. Just make sure that the one you choose does have a portion of buckwheat flour. Salmon or Sturgeon, it really makes a huge difference to use a fresh n' warm blini!
FWIW- I do try to purchase US Farm-raised Sturgeon (Sterling of Elverta, CA) when possible.
Regardless, there's really no wrong way to enjoy the roe, even in soft scrambled eggs.
As an aside, big fan of Kazunoko Kombu (Herring Roe on Kelp). Super crunchy ocean explosion!
Porsche 911 Cooking- the compound butter made the difference.
https://youtu.be/FvXBR50rH9E |
on scrambled eggs! I can do that!! I beat mayonnaise into my scrambled eggs just before cooking. I will try crème fraiche instead, on toast points with caviar instead of chives.