Trout eggs

• Weight: 90 g jar

• Packaging: 90 g glass jar

• State: Fresh, pasteurized, ready to eat

• Shelf life: 12 months (365 days)

• Storage conditions: +0 °C to +4 °C; after opening consume within 3 days

• Ingredients Trout eggs 97.5%; salt 2.5% (Origin: France).

• Allergens Fish.

• Nutritional values per 100 g Energy 713 kJ / 170 kcal; Fat 6.1 g (of which saturated 0.9 g); Carbohydrates 3.9 g (of which sugars < 0.5 g); Protein 25 g; Salt 2.6 g.

• Preparation and tasting tips Serve chilled (0–4 °C). Plate in verrines, on blinis or as a finishing touch on tartare and salads. Do not cook to preserve texture and flavor

• Storage and use Keep between +0 °C and +4 °C. After opening consume within 3 days.

• Recipe suggestion Time: 8 minutes

  • 90 g trout eggs; 12 blinis; crème fraîche; chives; lemon zest Method: Place a dollop of crème on each blini, top with trout eggs, finish with chives and lemon zest.

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