‘Tis the Season for… Salmon Roe Caviar with the Million Dollar Chef, Walter Martino
To make your holiday party even more spectacular, you need the perfect wine. Here is, the Million Dollar Chef, Walter Martino’s Top 20 Holiday appetizers, and guide to holiday wine pairings.
‘Tis the Season for… SALMON ROE CAVIAR for NYE!
THE TASTE OF SALMON ROE
Since salmon roe is not as expensive as sturgeon caviar, it is readily available, so I suggest you make a visit to your favorite store.
As with all caviar and quasi caviar, the two most dominant taste paths are the freshness and the slight saltiness. The salmon roe is less salty than the sturgeon caviar (although this varies depending on how salted the caviar are). The briny and yet sweet flavor is an essential thing as this combination releases the umami.
Described as the most satisfactory experience that food can provide, the unique umami of the salmon roe is the main reason it is so sought out in Japanese and Korean cuisine.
The main difference between salmon roe and all the other caviar types is that it pulls the unique salty-sweet aroma of the salmon fish itself.
AT THE TABLE
The eggs can be used as a garnish but also as a stand-alone dish, accompanied with different accessories. Because the salmon fish has scales, the food is considered kosher. The standard pairing, as with any caviar, would be with blinis- Check out my Blini With Caviar; this simple and yet amazing recipe. They have a lovely earthy flavor that comes from buckwheat flour. They are also a bit buttery and make a perfect combo with salmon roe. It can be taken on canapés, solo, just with a spoon, as a garnish, with crème fraiche, salmon lox, and dill as an appetizer.
Suggested Pairing: BILLECART SALMON BLANC DE BLANCS NV
A firm and refined Blanc de Blancs, with a streak of minerality running through finely layered flavors of Gala apple, lemon zest, biscuit, and fresh ginger. A tangy saline note echoes on the lasting finish.
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