The smoked sea trout caviar and its derivative smoked keta salmon roe from Steve Stallard at Blis Caviar continue to pose culinary questions about what one may do with ingredients. Seasonings, flavors, even applied techniques may be rearranged or reconfigured such that ingredients of pristine quality may be highlighted with the least amount of elemental stress. To impart flavors, perhaps it’s the milk that’s flavored, not the fish?
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