The Chef's Hamper by Jason Atherton

Jason Atherton is a chef that needs no presenting, and it is with great honour that we are launching with him this first UK Chef's hamper. The 5 recipes he created are at his image: down to earth, generous and elegant.

This Chef's hamper includes all the Petrossian products needed to create 5 easy recipes from Jason Atherton, along with fresh produce from UK suppliers & farmers. Get this hamper delivered directly to your door in 24h and experiment cooking like a Michelin star chef at home. 10% of the sales profits will be redistributed to Jason's charity of choice: @Hospitality Action #Coronavirus emergency appeal, supporting workers from the hospitality industry suddenly facing hardship.

This hamper includes

• 400g King Crab meat
• 3 slices of Petrossian Smoked Salmon
• 30g of Petrossian Daurenki® Royal Caviar
• 100g of Petrossian Royal Salmon Roe
• Petrossian Rye Croustissian®
• Petrossian Russian-style Malossol gherkins
• Petrossian Capers
• Petrossian Vanilla from Madagascar
• 1 bunch of Dill & Parsley
• 1kg of fresh asparagus
• 1 bunch of radishes
• 125g original box of Maldon salt

Take a peak at one of the recipes from Jason Atherton:

Smoked Salmon with Cream Cheese and Caviar

Hamper’s ingredients:

• 1 slice of Petrossian Smoked Salmon
• 30g of Petrossian Daurenki® Royal Caviar
• 100g of Petrossian Royal Salmon Roe
• Petrossian Rye Croustissian®
• Dill fronds, to garnish

Other ingredients:

• 280g full-fat cream cheese
• 200ml crème fraîche
• Finely grated zest and juice of 2 lemons
• Black pepper

Method

1. Put the crème fraîche into a colander or sieve lined with a clean piece of muslin.
2. Set the colander or sieve in a bowl.
3. Leave in the fridge to drain for 6 hours, or overnight, to remove the excess moisture from the crème fraîche.
4. Add the lemon zest and juice to the hung crème fraîche and season with salt and pepper.
5. Transfer to a squeezy bottle or piping bag.
6. Spread each Croustissian® with an even layer of cream cheese, then drape the smoked salmon slices on top.
7. Squeeze a few dots of lemon crème fraîche onto each smoked salmon canapé, then top with a teaspoonful of salmon roe or caviar.
8. Garnish with dill fronds and serve.

This chef's hamper by Jason Atherton including exclusive products such as Daurenki® Royal caviar or Croustissians® rye crackers is available online for a limited time only. Jason Atherton has chosen Hospitality Action UK Covid 19 Emergency Fund, a charity providing support to all who work in the hospitality industry and are facing hardship because of the virus crisis. 10% of the sales of our hampers will go to them.

Take advantage of our free 24h delivery service and follow us on instagram @petrossianUK to discover which chef will be creating our next hamper in June.

Photographs : Raphaelle Simmons, Aimery Chemin