No. 06

Smoked sturgeon blended with butter, cream and nutmeg, served with caviar and toast.

Caviar
15 g
Steps
5
Energy
237 kcal

Ingredients

Tick each ingredient as you gather it.

Method

  1. Cut the smoked sturgeon into small pieces and blend it.

  2. Melt the butter in a small saucepan over low heat.

  3. Add the lemon juice, light cream and a pinch of freshly grated nutmeg. Warm gently, then pour the mixture over the smoked sturgeon. Blend until completely smooth.

  4. Cover the pâté and refrigerate until set. Take it out of the refrigerator about 30 minutes before serving, so it reaches the ideal serving temperature.

To serve Caviar 15 g

  • Arrange the pâté neatly in the centre of each plate. Top with black caviar and finish with a delicate drizzle of extra-virgin olive oil. Serve with thin slices of toasted white bread.

Nutrition Per 100 g

Energy
237 kcal
Protein
11.4 g
Fat
26.3 g
Carbohydrates
3.6 g

Next recipe · No. 07

Smoked Salmon Pâté with Black Caviar

A smooth smoked salmon pâté with cucumber, slices of salmon and a generous spoon of caviar.

Smoked salmon pâté with cucumber ribbons and black caviar, with toast and caviar tins
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