Either you love it, or you don't.
I've never turned down a serving of caviar.
It is at once salty, briney, delicate, mild and tender, providing a gentle pop on the tongue as you enjoy it.
Until a few years ago Mr. OUaP would turn up his nose at this less expensive Salmon roe caviar ~ considering it fish bait.
That is until he began enjoying it at our favorite Sushi joint as Nigiri-Ikura (salmon egg). Finally, he saw the light. :)
Long considered a luxury, and an aphrodisiac by some ~ with good reason;eggs are a symbol of fertility, and packed with zinc.
Anyone thinking about Valentine's Day?!
The most expensive, Beluga, is the finest caviar best enjoyed with little or no garnish, by the spoonful with well chilled champagne or vodka.
But because it is much, much less expensive this wild Alaskan Salmon caviar lends itself to creative adaptations rather the traditional ways of serving caviar.
When I saw this method from Donna Hay I knew I wanted to try it.
It's very good.
Finely grated Parmesan cheese is baked for a few minutes to form a frico (flat cheese wafer), then rolled if desired to make the pirouettes.
For the dip sour cream is mixed with a little fresh lemon juice and zest, then garnished with the salmon eggs and a leaf of chervil. No chervil in the herb garden at this time of year so I garnished with a small parsley leaf and a lemon zest tendril.
A special treat for two.
If you would like a printable copy of the recipe, please CLICK to visit my recipe blog.