Ossetra Caviar, Burrata and roasted hazelnuts
Looking for something a little more adventurous than caviar on blinis? Reveal the nutty flavours of our signature Ossetra Imperial® Caviar in this easy and creative recipe. You will find all the Petrossian ingredients needed in our ‘Great Indoors’ hamper, along with more inspirational recipes.
Preparation: 10 minutes • Cooking: 10 minutes
For twenty canapés
- 50g of Ossetra Tsar Impérial®
- A 200g piece of Burrata cheese
- 50g of hazelnut kernals
- 1 packet of Croustissian® crackers
Method
- Preheat the oven to 180°C (gas mark 6).
- While it heats, break the Croustissian® into three equal parts.
- Roast the hazelnuts in the oven for about 10 to 15 minutes at 180°C until golden brown.
- Leave to cool for a few minutes, then break them up roughly.
- On each square of Croustissian® place a large spoon of Burrata, a teaspoon of Ossetra Tsar Impérial® and a few broken pieces of hazelnut.
What caviar should I use for this recipe?
The number one choice would be an Ossetra Tsar Impérial®, owing to its firm, melt-in-the-mouth texture and its subtle aroma of dry fruit in perfect harmony with the roasted hazelnut. To vary the flavours, also try the Royal version, stronger and smoother or a Daurenki Tsar Impérial® for a soft and silky sensation in the mouth which goes perfectly with the creamy texture of the famous Italian cheese.
Another idea?
Here, the hazelnuts add a crunchy element! You can replace them with other ingredients like buckwheat or toasted almonds
Photographs: Aimery Chemin • Culinary Styling: Coralie Ferreira
