Smoked Trout Roe Caviar Recipe
15g, cold smoked with bourbon oak, smoky finish.
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Ingredients
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Caviar Preparation
Method
Caviar Smoking Process
- 1
Prepare the Smoker
Soak the bourbon oak chips in water for about 30 minutes to prevent them from burning too quickly. Drain and set aside.
- 2
Prepare the Trout Roe
Gently rinse the trout roe under cold water and pat dry with a paper towel. Place the roe in a small bowl and sprinkle with sea salt, lemon zest, and black pepper. Mix gently to coat the roe evenly.
- 3
Smoke the Roe
Place the soaked bourbon oak chips in the smoker and preheat it to a low temperature (around 160°F or 70°C). Once ready, place the bowl of trout roe in the smoker, ensuring it is not directly over the heat source. Smoke for about 15-20 minutes, checking occasionally to avoid over-smoking.
- 4
Cool and Serve
Once smoked, carefully remove the trout roe from the smoker and let it cool to room temperature. Serve chilled, garnished with additional lemon zest if desired.
