The smooth paste of beechwood-smoked cod roe is blended with a generous heap of spicy harissa, giving it a memorable and unique kick of heat and flavour!
100g
Tarama with Harissa
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For salmon and trout roe fans, this new creation will give you something new to discover. Armen Petrossian has developed a new recipe with pike roe, a refined yet uncommon ingredient that has exceptional characteristics. Fished in the Canadian Great Lakes and freshwaters, this wild pike roe has been gently smoked according to our traditional methods and a special technique developed by Petrossian. When tasting, the initial smoky notes soon give way to the freshness and naturally buttery flavour of pike roe. With a beautiful beige colour and a texture that gently pops in your mouth, they’re absolute perfection when topped on an oven-warmed blini, on a potato, or even on top of a Buffalo-milk mozzarella.
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The lobster tarama is made with very few ingredients: 40% smoked cod roe, 15% blue lobster, lobster coral, oil, breadcrumbs and an aromatic bouquet.
The lobster heads are worked like a bisque with an aromatic bouquet of bay leaves, carrots and chopped shallots to extract all the flavour.
This concentrated flavour is then combined with oil and mixed with the lobster coral to give it a beautiful orange colour.
As a finishing touch, 40% beechwood-smoked cod roe is finely puréed and then added into the mixture until a creamy, gourmet texture is achieved. -
Cod roe smoked according to the Petrossian savoir-faire. Maviar 1950® is an exceptional hors d’oeuvre, to be savoured just like caviar, simply placed on toast, or ‘Russian-style’ on brown bread or blinis.
125g, 250g
