Caviar + Roe Recipe
siberian sturgeon, trout roe, crème fraiche, yuca chips
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Yuca Chips
If using store-bought yuca chips, skip to the next step. If making from scratch, peel the yuca root and cut it into thin slices. Boil the slices in salted water for about 10-15 minutes until they are tender but not falling apart. Drain and let cool, then fry in hot oil until they are golden and crispy. Set aside.
- 2
Plate the Caviar and Roe
On a serving platter, carefully spoon the Siberian sturgeon caviar and trout roe into separate small bowls or directly onto the plate to showcase their colors. Be gentle to maintain the integrity of the eggs.
- 3
Prepare the Crème Fraîche
In a small bowl, give the crème fraîche a quick stir to make it smooth and creamy. You may add a pinch of salt or lemon zest for extra flavor if desired.
Serving
- 4
- 5
Serve
Serve immediately, allowing guests to enjoy the pairing of the caviar, roe, and crème fraîche with the crunchy yuca chips. Encourage them to create their own bites by combining ingredients to their taste.
