TROUT TARAMA (90 g)

Silky, pale-pink trout tarama: a whipped fish roe spread that’s clean, briny, and gently smoky. The texture is airy yet dense enough to hold on a crisp toast, with a finish that stays bright rather than heavy. A classic of the French traiteur repertoire, tarama became a bistro staple as cooks adapted Greek fish-roe dips into a smoother, more refined spread. Portions : - 4–6 as apéritif - Or 2 as a light starter with bread Serve it best : - Serve chilled; let stand 5 minutes at room temperature to soften the texture. - Stir once before serving for the smoothest spread. - Spoon onto warm toast points or blinis (optional) and finish with a squeeze of lemon (optional). - For a clean presentation, use two spoons to shape a quenelle. Pairings : - Brut Champagne: acidity and bubbles cut the richness. - Chablis or other crisp Chardonnay: saline edge mirrors the roe. - Dry Riesling: lifts the smoky notes. - Sparkling water with lemon. Allergens : - Fish - Traces possible: milk, gluten, eggs, mustard, crustaceans

€ 6.95