A straightforward and convivial tasting

There are thousands of ways to enjoy Petrossian salmon roe: they're happiest when placed on top of blinis, tossed in a salad or even scooped onto a steaming bowl of green-vegetable soup.

When wrapped in a sheet of nori just like sushi they're the perfect partner for raw fish, and can also be served with smoked salmon in order to complete the palate of flavours of this sublime product.

A unique, fresh flavour that's reminiscent of the sea

Salmon roe is comparable to pearls that are bright orange in colour. On the palate, they roll over your tongue and then gently burst, procuring a sensation of coolness and releasing intensely briny flavours.

Salmon roe, often mistakenly referred to as 'Red Caviar,' has always occupied a prominent place in Russian gastronomy. Salmon roe from the North Pacific (Oncorhynchus gorbuscha) is harvested in the autumn. It is then treated with a lightly salted brine, according to the Petrossian standards for excellence.