A crisp pizza base is the perfect vehicle for presenting premium smoked salmon and Haute Caviar to your guests. The classic marriage which never goes out of style; smoked salmon, creme fraiche, chives and caviar, a delicate balance which is decadently delicious. The caviar elevates the dish with its tantalizing texture and discernible flavour to set your taste buds alight. When serving caviar the ingredient should shine through so light flavours and quality ingredients are a must, recommended smoked salmon regions include Alaskan, Pacific Northwest and Scottish. The salmon which is abundant in Alaska and the Pacific Northwest has one of the finest flavours as it is caught wild, producing a taste which is bold yet clean. Known as King salmon this is traditionally hot smoked to create a silky yet firm texture which is simply exquisite. Scottish salmon is generally more heavily smoked after first dry-curing in salt, the use of whisky barrel chips and oak impart an intense flavour which still maintains subtlety. This recipe presents luxury comfort food all brought together with Haute Caviar and will suit any range of caviar including Osetra caviar, White Sturgeon Caviar, Paddlefish roe and Hackleback caviar.
How many Rose's would pair well with this? Many!
We are loving these for all wine budgets
Sancerre Rose-beautiful peach notes do not overpower the seafood
Rose of Pinot Noir-from California or Pinot Nero from Alto Adige works!
Laurent Perrier Rose, Ruinart Rose, Egly-Ouriet, A.Margaine Brut, Contadi Castaldi or another from Franciacorta. On a budget Cava & Caviar is fun too!
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