Caviar ◆

Caviar

What it is

Sturgeon roe cured malossol — “little salt” in Russian, the only seasoning it tolerates. In 19th-century America sturgeon were so plentiful that saloons gave caviar away free, like peanuts, to make drinkers thirsty; two centuries of appetite later, it is weighed out like jewellery.

In the kitchen

Never metal on the roe — a mother-of-pearl or horn spoon, straight from the chilled tin. If you must dress it, only blini, potato and thick cream have earned the right.

Goes with

Cream Potato Egg Chives Butter

Same species

Baerii caviar White sturgeon caviar Adriatic sturgeon caviar Osetra caviar Pressed caviar Schrenckii caviar

Also used with

Edible gold leaf Oyster leaf

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