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Vegetable platter and tarama with Maviar 1950®

Vegetable platter and tarama with Maviar 1950®

Prepare a healthy and tasty summer recipe with this vegetable platter served on a bed of homemade tarama with Maviar 1950® and crème fraîche. Garnish with nasturtium flowers to make your platter even more delicious.

 

Preparation time: 30 minutes • Cooking time: 20 minutes

Serves 4 

For the tarama:

 

For the vegetables:

  • 250g green beans
  • 1 yellow courgette
  • 100g shelled broad beans
  • 100g yellow and orange cherry tomatoes
  • Young nasturtium shoots and flowers
  • Fleur de Caviar®

 

Method

  1. Peel and rinse the green beans and steam them for 12 minutes. Check with the tip of a knife.
  2. Wash the courgette and scoop out the balls with a melon baller. Steam them, along with the broad beans, for 8 mins.
  3. Wash and halve the cherry tomatoes.
  4. Gently mix the 1950® Maviar with the crème fraîche, spread the tarama over the bottom of the platter and garnish with the vegetables, sprouts and nasturtium petals.
  5. Season with Fleur de Caviar®.

 

Photographs: Aimery Chemin • Food styling: Coralie Ferreira

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