Instead, you can go with a more affordable option like the
gorgeous trout roe seen glistening herein. This was only $25 for a 2-oz jar,
and that’s purchased in San Francisco, one of the most expensive places on
earth, so I’m hoping you can do even better than that.
It’s so obvious that I didn’t even mention it in the video,
but of course this will work with any type of caviar. Having said that, when
you consider value, it’s hard to beat these golden beads. Trout roe has a
fresh, clean, briny flavor, and an absolutely beautiful texture. The feeling of
those little, subtly salty eggs popping on your tongue is one of life’s great
food experiences.
If you’re like me, and haven’t seen any of the movies yet,
the only good reason to go to an Oscars party is for the food and drinks; and
getting to enjoy something like these caviar “fish & chips” will make
sitting through all those acceptance speeches almost worthwhile. Enjoy!
Ingredients for 100-120 bites (using 1/2-gram of roe per
chip)
2 oz golden trout roe (or any other caviar or roe)
120 potato crisps or chips (I used original flavor Popchips)
about 1/2 cup sour cream
chives as needed
13 comments:
Seafood pop rocks. Eh, I'll pass.
Caviar is one of those foods not on my lists of food I enjoy. That said however, using the golden roe here makes it look amazing and would trick me into trying one.
Hey CJ,
could you describe the taste of roe a bit? I've always been put off by it because I just imagine it as sacks of salty liquid that tastes fishy, but there seems to be quite a following for it.
You pretty much described it! I can't do any better. Try it.
If you've never had it you need to try it just for the experience. Why would anyone not want to try caviar? It's a unique taste experience. These look great Chef! Easy to do too. Imma gonna try it!
looks great, i am goin to try it, thank you John
How about serving these on prawn crackers (Kroepoek or Krupuk in Europe)?
Example: http://assets.24kitchen.nl/24kitchen_nl_nl/recipe/118630.660x372.jpg
Or would that be too 'fishy' overall?
Do you think using fresh dill instead of chives would be ok? Or is that not string enough to balance like the chives?
Too subjective to answer other than to say I'd prefer chives!
Same goes for chip question above.
Too subjective to answer other than to say I'd prefer chives!
Same goes for chip question above.
Hi Chef John, These are pretty little tidbits! I don't care for the taste of any fresh-water fish so I don't think I'll like their roe either. But I love tobiko (flying fish) roe so I'll give your recipe a try with tobiko!
Tobiko is naturally orange in color but you can also get black where they added squid ink, yellow from citrus yuzu, red from beets, and green from spicy wasabi. Pretty and yummy!
I managed to miss a video. How did I ever do that? This looks simple and great. I love caviar and yes, I also buy either trout or whitefish to keep the price down. Sturgeon or Beluga is just too breathtaking for me.
And for those who have never tried caviar give it a go when you have an opportunity to try just a single bite. I did first at a fancy work gathering years ago and I'm glad I did.
John, I know this is old hat but could you tell me what brand of trout caviar you used? It looks like it might be bemka's AmeriCaviar brand but I want to make sure before I order it.
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