Caviar Tarama

Tarama au Caviar Kaspia is the boldest and most accomplished alliance in the tarama range: 27% smoked and salted cod roe, a silky, smoky base, enriched with 5% caviar. Acipenser Baeri - Siberian sturgeon, one of the most prized farmed sturgeons, whose firm black roe bursts on the palate with a remarkable intensity of iodine and butter. The combination of these two marine preparations creates an exceptional condiment.

In texture, the caviar tarama is both unctuous and slightly gritty: you can see the caviar grains embedded in the cod mousse, adding extra chewiness and tactile pleasure to the tasting experience. The color is creamy with visible black dots. The aroma is smoky and deep, with the noble iodine of caviar coming through on the finish.

Served on Kaspia blinis with a drop of crème fraiche and half a salmon egg in the center, this is one of the most sophisticated aperitifs you can serve without mobilizing a professional kitchen. It sums up the Kaspia identity: caviar at the heart of every creation, even the most accessible.

Contents: 90g. Store between 0°C and +4°C. Consume within 48 hours of opening.