Smoked trout caviar is a sophisticated version of traditional roe.
It is obtained by subjecting fresh roe to a cold smoking process (generally using fine woods such as oak, beech or alder) to infuse it with aroma without cooking it, thus preserving its original texture.
Its distinctive characteristics are:
• Flavour profile: it is much more complex and profound than the natural version. It combines the salty freshness of the sea with warm notes of wood and smoke. The flavour is intense and persistent on the palate.
• Texture: maintains the firmness of the membrane and the classic burst in the mouth.
