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.

As Croustissian as can be!

To help you prepare for the holiday season, we’re giving a free pack of Croustissian® for every purchase of Tarama.

Offer valid until November 30th, 2019 on petrossian.fr for any order of minimum €50, including at least one jar of Petrossian tarama.