Ooohh!! Never thought of it on smoked salmon! And on scallops, I have to try that!


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.

Thought of something else: Joel Robuchon's restaurants serve caviar over a stack of crab meat and avocado. The surrounding is lobster gelee and cauliflower puree drops. I don't think the lobster gelee added much

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I have only gotten into caviar in the last couple years. Much like wine or scotch, there can be very different flavors depending on what type and age of sturgeon and how it is salted after. At the Bellagio, they do a caviar flight. Very interesting to taste the differences like that.

Thanks, I just thought it up so the best I can remember:

A local market makes fresh pasta and they had both squid ink and saffron fettuccine at the same time. You can use any pasta though.

I dusted the scallops in flour and sauteed them in butter and shallots lightly and put them aside. Added a little more butter and shallots to the pan, cooked those down a little, added the saffron, splashed some pinot grigio in and a squeeze of half a lemon, cooked that down a little and then added heavy cream. While that was reducing, I put the pasta in simmering water and started another pan with water and wine, put the clams in, covered that for 5 minutes. Put the scallops in cream sauce, pulled the pasta out of the water into the cream sauce, added a little water, tossed, plated and added clams with some chopped chives on top with the peppers.

It was very good!

Not sure I would mix lobster flavor with crab anyway. Lobster is a delivery vehicle for butter and lemon.

But salmon with blinis, and crème fraiche would be delicious.

How was the crab and caviar combination?

crab and caviar were great together

Caviar is one of those things I've been meaning to get into. The flight is a great idea. Will look for one around here, I'm guessing shouldn't be difficult.

Don't forget masago, if you're a sushi eater.

Sometimes it's about the texture as much as the taste...

I would actually like your opinion on this subject. What we would usually call "roe" goes on roll sushi like futomaki but for some reason I never see roe on Western dishes. Have you got a favorite roe or caviar? Thanks!!

No favorites, when it comes to the masago they put on sushi. It's more about the texture in that usage, than the taste.

Not a huge consumer of caviar... I don't tend to cook with it and there aren't any decent French restaurants on the area anymore, so it's been a while since I had any.

Back to Meat and Potato...
 

Apple wood smoked ham with maple syrup glaze, scallop potatoes and home made buns.

White wine to keep the arteries clean...

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I respect your opinion when it comes to food, bro. I had to ask.

oh, and there are no eggs to be found ANYWHERE right now. Frustrating.

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Which wine did you pair the ham with?

Actually I had some Maille Dijon Original with it.

Chardonnay from California.

Pretty funny video.

The range is on the wide side, something for everybody: https://www.thespruceeats.com/wines-for-easter-dinner-4007231