Fine Food Specialist Caviar Butter, 50g

Caviar Butter - A Luxurious Culinary Indulgence!

Experience the rich, velvety taste of caviar butter, an exquisite fusion of smooth, creamy butter and the delicate brininess of fine caviar. This indulgent spread adds a touch of sophistication to any dish, enhancing flavours with its umami depth and silky texture. Whether used as a finishing touch or incorporated into gourmet recipes, it transforms everyday meals into an elevated dining experience.

Cooking Suggestions: How to Use Caviar Butter

• Melt: Melt over grilled seafood like scallops, lobster or prawns for an extra layer of richness.
• Fold: Into scrambled eggs or an omelette for a creamy, savoury boost.
• Toss: With fresh pasta to create an indulgent caviar butter sauce.
• Spread: Onto warm toast or blinis for a simple yet elegant appetiser.
• Finish: Use as a finishing butter for seared steak or roasted vegetables.
• Blend: Into mashed potatoes or risotto for a luxurious, silky texture.

Serving Suggestions - What to Pair Caviar Butter With

• Bread: Crusty baguette or artisan bread for a simple, gourmet bite.
• Seafood: Fresh oysters or smoked salmon to enhance the oceanic flavours.
• Fish: Delicate fish fillets like halibut, sole or sea bass.
• Crackers: Blini or crackers for a refined appetiser.
• Cheese: Soft cheeses like brie or burrata for a unique flavour contrast.
• Drinks: Chilled champagne or premium vodka to complement the rich, briny notes.

Origin: UK

Weight: 50g

Storage: Keep refrigerated.

Shelf life: For the best before please see the packing details. 

Cooking suggestions: Melting (grilled seafood), folding (scrambled eggs, omelettes), tossing (fresh pasta), spreading (warm toast, blinis), blending (mashed potatoes, risotto) or using as a finishing butter (seared steaks, roasted veggies).

Serving suggestions: Pair with seafood (oysters, smoked salmon), fish fillets (halibut, sole, sea bass) or cheese (brie, burrata). Serve with bread, blinis or crackers, accompanied by chilled champagne or vodka.