Trout caviar in potato, fennel, plum salad
Found this preserved trout eggs made by an Irish trout farm, first time to taste trout eggs. It is half the size of salmon eggs, the skin has a nice crunch, then the savory umami juice rush out. Fennel and plum add a different texture and sweetness to the salad.
1. Cook potato and cut into cubes, season with salt and single cream.
2. Cut fennel into small cubes and fonds into small pieces.
3. Cut plum (or nectarine) into small cubes.
4. MIx fennel and plum with potato, spread a spoon of trout caviar on top.
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