I’ve had a couple of bad experiences with cured Sockeye roe, but was given some recently, and decided to let it rise or fall to the challenge of a proper caviar presentation.
The French Laundry Cookbook has a great recipe for blinis, there were fresh chives growing in the yard, and good cottage cheese in the fridge… I put it all together…
This was awesome — someone finally nailed the recipe — every bit as good as paddlefish roe (that sells in a lip-balm sized container for $70.)
Recipe to follow at some point.