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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Salted, beechwood-smoked cod roe is blended into a paste, then mixed with different ingredients to make a flavourful, luxurious cream seasoned with wasabi, to which added flying fish roe. With a smooth and creamy texture, the flavour is sweet yet also a bit spicy thanks to the wasabi, and is a beautiful green colour. Ideal for spicing up morsels of Red King Crab, or to complement a plate of smoked salmon. Perfect on toasted brown bread adorned with a bit of salmon roe, or just as is, on top of lightly salted crackers.
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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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Tender wild scallops, lightly smoked, to serve either
as a starter or main course. Serve cold or hot, whole or thickly sliced, on salad, accompanied by balsamic vinegar or spiked with a little Alverta caviar. -
Tarama with sea urchin coral is a salted, beechwood-smoked cod roe blended into a paste. Then this tarama is mixed with different ingredients to make a flavourful, luxurious cream that is generously seasoned with sea urchin coral. This tarama combines a robust flavour with a smooth texture. It’s perfect for an aperitif, enjoyed with crunchy raw vegetables or on toast.
100g
