Smoked Trout Roe Caviar Recipe
15g, cold smoked with bourbon oak, smoky finish
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Ingredients
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Caviar Ingredients
Method
Caviar Preparation Steps
- 1
Prepare the Smoker
Soak the bourbon oak chips in water for at least 30 minutes. This will help create a smoky flavor while preventing the chips from burning too quickly.
- 2
Smoke the Roe
Preheat your smoker to a low temperature (around 150°F or 65°C). Drain the soaked bourbon oak chips and place them in the smoker. Once the chips start to smoke, place the trout roe on a piece of parchment paper or a smoking tray. Smoke the roe for about 15-20 minutes, or until it has taken on a smoky flavor.
- 3
Season the Caviar
Once smoked, remove the roe from the smoker and let it cool slightly. In a small bowl, gently mix the smoked roe with sea salt, lemon zest, and fresh dill. Adjust the seasoning to taste.
- 4
Serve
Transfer the smoked trout roe caviar to a serving dish. It can be served on blinis, crackers, or alongside fresh vegetables.
