caviar is like opera: you’ll either hate or fall in love with it! taste, the more refined it is the more eccentric it seems (after all everything is about enjoying raw fish eggs without cooking it).
for connoisseurs, the salty sea taste of fish indicates a genuine product and is fully appreciated.
black caviar comes from sturgeon and the red one from salmon.
the most famous red caviar comes from russia, and this recipe uses just that caviar (to the delight of those who tasted it).
caviar is serverd in small quantities on toast. but in russia is served on pancakes, obviously with vodka (i promise to do another post with the original serving from mother russia). is fragile and easily altered and is served cold from the refrigerator, and for other dishes (salad, aperitif) is the last to be added just before serving ...
and i think no one can refuse a glass of champagne with a cold appetizer with caviar!
the salad i suggest is trying to bring a little fantasy to the way the caviar is served: boiled quail eggs served cold are an interesting "support" for the precious salmon eggs.
boil some quail eggs for 4 minutes (hard boiled eggs), then drain off hot water and rinse them with cold water (it will peel very easily).
wash 2 tomatoes and cut them into slices, add chopped parsley, sliced avocado, sprinkle with lemon juice and stir well.
add lettuce leaves, washed and well shaken. then break and throw them on top of the other vegetables.
add the salmon fume cut in strips and then the olives. stir well.
place salad on a platter.
place a little red caviar on top of each quail egg (use a ceramic spoon, metal can alter the taste of caviar). put delicately the quail eggs "tufted" over salad.
open the cold champagne and enjoy!
enjoy!