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Pairings & recipes / Caviar & fish roe

Caviar & fish roe

with the cuvée Érynn · Blanc de Blancs Extra Brut Grand Cru

Blinis with caviar and crème fraîche
Recipe 01

Blinis with caviar and crème fraîche

Time · Prep 20 min · Cook 15 min · serves 4

Ingredients

  • 30 g caviar (osetra or beluga)
  • 8 warm blinis (homemade or store-bought)
  • 150 g thick crème fraîche
  • 1 shallot, finely chopped
  • 1 tbsp chopped chives
  • Fine salt, white pepper

Method

  1. Mix the crème fraîche with the chopped shallot, chives, a pinch of salt and white pepper.
  2. Warm the blinis in a pan over very low heat, 1 min each side.
  3. Spoon a generous dollop of cream onto each warm blini.
  4. Carefully place a small quenelle of caviar on top.
  5. Serve immediately.

Why the pairing works. The iodine character and mineral tension of this 100% Chardonnay Extra Brut Bouzy Grand Cru mirror the briny salinity of the caviar, while the lively acidity from the Le Mont des Tours parcel cuts through the richness of the crème fraîche.

Blinis with trout roe and lemon cream
Recipe 02

Blinis with trout roe and lemon cream

Time · Prep 15 min · Cook 10 min · serves 4

Ingredients

  • 80 g trout roe
  • 8 warm blinis
  • 120 g crème fraîche
  • Zest and juice of half a lemon
  • 1 tbsp fresh dill, chopped
  • Fleur de sel

Method

  1. Mix the crème fraîche with the lemon zest, a few drops of juice and the chopped dill.
  2. Warm the blinis in a pan over very low heat.
  3. Spread a spoonful of lemon cream onto each blini.
  4. Place a teaspoon of trout roe in the centre.
  5. Finish with a pinch of fleur de sel and serve immediately.

Why the pairing works. The green apple notes and crisp acidity of this single-parcel Blanc de Blancs Extra Brut complement the briny character of the trout roe, while the lemon dressing echoes the mineral straightforwardness of this Bouzy Chardonnay.

Other pairings of this cuvée

Discover the cuvée Érynn ← All pairings