standard
SALMON AND MELON CHUNKS WITH DILL VINAIGRETTE AND BLACK LUMPFISH ROE
| Servings |
|
Ingredients
- 200 g salmon
- 200 g Melón
- 1 jar Spherika Gourmet black lumpfish roe
- olive oil
- Sherry vinegar
- Salt
- Fresh dill
Ingredients
|
|
Instructions
- Cut salmon and melon into small dices. Place one salmon dice on top of one melon dice and so on and set aside outside the fridge for 15 minutes.
- Meanwhile, put 3 tbsp oil, 1 tbsp vinegar, salt, pepper and 1 tsp of very finely freshly chopped dill into a bowl and mix very well.
- Top over salmon and melon with the vinaigrette and garnish with black lumpfish roe.
Share this Recipe
standard
BUTTERFISH TIRADITO WITH SPHERIKA GOURMET BLACK LUMPFISH ROE
| Servings |
|
Ingredients
- 1 butterfish fillet
- 1 jar Spherika Gourmet black lumpfish roe
- Tiger’s milk
- Roasted corn
- Maldon salt
- Lime
- Truffle paste
Ingredients
|
|
Instructions
- Cut butterfish fillet into thin layers and marinate in the tiger’s milk for a few minutes. Drain and place on a platter, garnishing with lumpfish roe, Maldon salt, a little truffle paste and a little roasted corn.
Share this Recipe
standard
TUDELA FLOWERS WITH POACHED EGGS AND SPHERIKA GOURMET TROUT ROE
| Servings |
|
Ingredients
- 4 artichokes
- 4 eggs
- 1 jar Spherika Gourmet trout roe
- Extra virgin olive oil
- Vinegar
- Salt
Ingredients
|
|
Instructions
- Put oil in a saucepan covering the artichokes. Cook over a high heat for 3 minutes and then continue to cook on a low heat until artichokes are tender.
- To make the poached eggs, boil water in a saucepan adding a little salt. Add a dash of vinegar. Place carefully the eggs without their shells into the boiling water, and cook for 4 minutes.
- Serve artichokes, egg on top and garnish with trout roe.
Share this Recipe
standard
PRAWN FRITTERS WITH SPHERIKA GOURMET TROUT ROE
| Servings |
|
Ingredients
- 100 g Prawns
- 100 g wheat flour
- 50 g of gram flour
- 1 1/2 glass Water
- 1 spring onion, finely chopped
- 2 tbsp parsley, finely chopped
- olive oil
- 1 jar Spherika Gourmet trout roe
Ingredients
|
|
Instructions
- Put wheat flour, gram flour, salt, finely chopped spring onion and finely chopped parsley in a bowl and add the water, mixing well with a fork.
- Heat oil in a pan and add a spoonful of the mixture, browning one side and then the other. Remove and drain the excess of oil well. Serve hot with the trout roe on top.
Share this Recipe
standard
AVOCADO CREAM WITH PURPLE ONION AND SPHERIKA GOURMET TROUT ROE
| Servings |
|
Ingredients
- 1 Avocado
- Purple onion
- 1 jar Spherika Gourmet trout roe
- Cream
- Salt
- pepper
- Lime
- Extra virgin olive oil
Ingredients
|
|
Instructions
- Peel and cut avocado. Mix with cream, salt, pepper, a few drops of lime and a dash of oil. Blend until getting a creamy consistency.
- Serve in aperitif spoons adding some small pieces of purple onion and trout roe on top.
Share this Recipe