Trout roe, sour cream and dill elevate these omelets to gourmet fare. Photo courtesy Paramount Caviar.
June 2010 |
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Trout Roe: Affordable Caviar
Recipe: Cocktail Omelets With Trout Roe
This is Page 2 of eight pages of elegant seafood hors d’oeuvre recipes. Click on the black links below to view the other recipes.
On The Menu
Cocktail Omelets With Trout Roe
From the Great Lakes to North Carolina, more companies are producing trout caviar. It’s an inexpensive and appealing caviar option. The eggs, yellow or orange, have a briny flavor. The vibrant color and medium- to large-size bead (the egg—also known as a pearl) make it an attractive garnish.
Trout roe is also flavored for greater versatility: blood orange, bourbon, brandy, kaffir lime, saké and vanilla are some of the flavors we’ve come across.
This recipe yields 24 cocktail omelets, which can be passed on a tray or served as an amuse bouche at a sit-down dinner. Pair with crisp white wine, sparkling wine or a vodka shot. Find more recipes in our Caviar Section.
Ingredients
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Trout caviar. Photo courtesy CaviarStar.com. |
Preparation
- Whisk eggs, cream, salt and chopped chives.
- Season and heat butter in a non-stick fry pan over medium heat. Add 1/4 of the egg mixture and cook in butter until just set. Do not over-cook or it will be hard to roll.
- Remove from heat and repeat to make 3 more omelets. Tightly roll the first omelet. Repeat to make a second log. Wrap with plastic wrap, twisting ends of wrap to seal omelet into a log.
- Chill for 30 minutes to 4 hours.
- Remove wrap and slice each log into 12 rounds. Place on a platter, top each with sour cream and a teaspoonful of Trout Roe. Garnish with dill.
Go To Page 3: Quail Egg, Caviar & Chervil Croustades
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Recipe courtesy Paramount Caviar. All other materials
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