Russian-style Malossols gherkins

Malossols à la Russe gherkins are much more than just a condiment: they're an essential part of the Russian gastronomic ritual, the one that accompanies zakouski - the pre-meal appetisers that have become an art form in their own right at the Russian table. At Kaspia, they are selected for their size, firmness, crunchiness and the quality of their natural flavour marinade.

The word «malossol» literally means «lightly salted» in Russian: this is the fundamental distinction from the heavily vinegar-packed gherkins of the French or German tradition. The mild brine - made up of water, salt, spirit vinegar and a bouquet of spices - preserves the freshness of the gherkin, preserves its natural crunchiness and brings out its vegetable flavour without overpowering it. The result is a surprisingly mild gherkin, almost lacto-fermented in its discreet acidity.

They are a natural accompaniment to the entire Kaspia range: Norwegian smoked salmon, caviar tarama, smoked Riga sprats, Matjes fillets and, of course, caviar. They also add a crunch to sandwiches, charcuterie platters and Nordic tarts flambées.

Contents: 490g. Store in a cool, dry place. After opening, refrigerate and use within 15 days.