When Top Chef Star Michelle Minori introduced me to seaweed caviar, I was blown away. While it doesn’t have the fish notes of its counterpart, it does have the snap and the seawater flavor that makes it the perfect accompaniment to your seacuterie platter. I tried this one from Agustson and for just $20 per jar, it is much more affordable as well!
But beyond great taste, I recommend trying seaweed caviar, as it’s the environmental choice and ‘roe’ of the future. A plant-based alternative to different types of caviar, it can be swapped in for lumpfish roe, trout roe, salmon roe, and cod roe.
How is this particular seaweed caviar made? The kelp is first harvested from the seabed, dried, and then turned into a powder. After, the powder is processed with salt, spices, water, and citric acid which all drips into a liquid. The final results become beautiful, delicious pearls.
One of my favorite ways to enjoy regular caviar is on a puffed pastry with crème fraiche, and I saw no reason not to try the seaweed caviar this way. And truly, it was just as good!
- 1 14 ounce package puffed pastry
- 1 cup crème fraiche
- 1 lemon, cut into wedges
- 4 ounces of seaweed caviar (I got this one from Agustson!)
- chives, optional
- chopped hard boiled egg white, optional
- chopped hard boiled egg yolk, optional
Preheat the oven to 375 degrees F.
Defrost the puff pastry for about 20 minutes. Roll out into a single sheet. Cut into 2-inch rounds. If the pastry gets soft, place the rounds in the refrigerator prior to baking.
Line a cookie sheet with parchment paper. Place the puffed pastry rounds on the baking sheet and top with another piece of parchment paper. Place a cookie sheet on the top of the parchment paper to weigh down the rounds. This will keep them from puffing as they bake. The result will be a crispy, buttery round that is the perfect accompaniment for the caviar.
To serve, place the caviar in a small bowl. Nestled the bowl in a larger bowl filled with crushed ice. Serve with the crème fraiche, lemon, chive, egg white, and egg yolk on the side.
Have some extra creme fraiche and caviar left over? Try making these Tator Tot Waffles!