Maviar 1950® is made from smoked cod roe prepared according to Petrossian’s savoir-faire. You can mix it with cream to create your own tarama, or use it as is, as in this easy recipe for parmesan shortbread with cream cheese and Maviar.
Preparation: 10 minutes • Cooking: 10 minutes • Resting: 30 minutes
Ingredients for 4 people
- 60 g Maviar 1950®
- 130 g flour
- 100 g salted butter
- 100 g grated parmesan
- 1 egg yolk
- 100 g cream cheese
- A few turns of the pepper mill
Method
For the parmesan shortbread
- Mix butter, parmesan and flour with your fingertips.
- Add the egg yolk and knead the dough until smooth.
- Form into a block, wrap in cling film and refrigerate for at least 30 minutes.
- Roll out to 1 cm thickness, cut into rounds with a cookie cutter, and place on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C (350°F) for about 10 minutes.
For assembly
- Cool the shortbread on a wire rack.
- Spread each with cream cheese, add a spoonful of Maviar 1950®, and finish with freshly ground pepper.
- Serve immediately.
Suggestion:
Add sprouts or microgreens for extra freshness and texture.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
