Bright orange in colour, salmon roe conceals a profound freshness and the intense pleasure of a briny wave. They roll gently on the palate then pop sweetly on the tongue, procuring an intense feeling of freshness and releasing strong, briny flavours. They're perfect with an aperitif when served on blinis, as an appetiser on top of salad, or delicately placed on top of a 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 complement the palette of flavours of this sublime product. Tasting Petrossian salmon roe is an invitation to share, to enjoy simplicity, and to bask in conviviality. Following the tradition of lavish Russian parties, 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 autumn. It is then treated with a lightly salted brine, according to Petrossian standards for excellence. To be consumed without moderation.