Wild Salmon Roe

<p>Bright orange in colour, <strong>salmon roe</strong>—often referred to as <strong>red caviar</strong>—conceals a profound freshness and offers the intense pleasure of a briny wave. These delicate <strong>eggs</strong> roll gently on the palate and pop sweetly on the tongue, releasing strong, briny flavours that epitomize <strong>high-quality seafood</strong>. Their <strong>premium taste</strong> makes them an ideal choice for any culinary creation.<br><br>Perfect as an <strong>appetizer</strong>, <strong>salmon roe</strong> shines when served on blinis with an aperitif, delicately placed on a salad, or topping a green-vegetable soup. For sushi enthusiasts, wrapping them in nori alongside <strong>wild-caught salmon</strong> enhances their natural richness, while pairing them with smoked salmon complements their <strong>gourmet</strong> profile. These versatile eggs also elevate hot dishes, such as a creamy <strong>pasta topping</strong>, where their briny flavours add depth and sophistication.<br><br>Harvested from the North Pacific in autumn (Oncorhynchus gorbuscha), our <strong>salmon roe</strong> is treated with a lightly salted brine, following Petrossian's uncompromising standards for excellence. A truly <strong>gourmet</strong> <strong>product</strong> to be consumed without moderation.</p>