…but we’re going to have to stretch it. And we’re not having real caviar. But this is a delicious dip (or starter) and it is really impressive if you want to treat your guests. First of all you need a jar of salmon roe – these are the large (perhaps 3mm across?) orange fish eggs from, err…the salmon. They burst deliciously saltily in your mouth. They are a bit too rich on their own but this is why we’re going to dilute them with other ingredients, which will complement the flavour.
Salmon roe is typically available in 100g jars (handy, as that’s what we need here) but not all supermarkets do it. You can get it online from places like Trencherman.com for £12.95/100g.
I know that seems expensive! But it is for treats/celebrations/special occasions. The real caviar (for example d’Aquitaine, a French farmed caviar, equivalent to Beluga) would be £180/100g!
For the more budget-conscious, Spinnaker Lumpfish Caviar is widely available from most good supermarkets (i.e. Waitrose) for £3.49/100g. It is black – so not as pretty as the orange salmon roe, but the taste is good. Don’t mix it into the sour-cream mixture though, as it goes an unappetising grey.
Caviar Dip Recipe
Ingredients: (serves 4-6)
- 200g cream cheese (Philadelphia-type)
- 75g sour cream
- ½ lemon
- 20g packet fresh dill, de-stalked and finely chopped
- 1 spring onion, finely chopped
- salt and pepper
- 100g jar salmon roe
- Beat together all the ingredients apart from the salmon roe and then pile into a fancy bowl.
- Spoon the fish eggs over, with a little extra dill sprinkled on top.
- Serve with crisps (designer if you like), vegetable crudités (pepper strips, cucumber/carrot batons, baby sweetcorn), pitta breads and/or granary toast soldiers Or if serving as a starter, dollop artistically onto a few little gem lettuce leaves (for the non-carb eaters) or serve with a salad garnish and melba (thin) toast, or rustic sourdough toast. That would be a nice contrast actually, the buttered peasanty toast with the caviar!