Salmon steaks 300 gr

Red caviar 120 gr

Onion 1 pc

Potato starch 1 teaspoon

Cream 15% 200 gr

Salt, pepper to taste



Wash the salmon well, dry it with a paper towel, salt, pepper and sprinkle with lemon juice. Leave the steak to marinate for 20 minutes. Then fry the fish on both sides in a pan, preheating the vegetable oil. Then lay thin slices of lemon on the surface of the fish, cover and simmer for 10 minutes over low heat.

To prepare the sauce, chop the onion finely, sauté in a frying pan until golden brown. Add a teaspoon of starch and mix. Pour in the cream and bring to a boil. Cool the finished sauce and add red caviar. Put the salmon steak on the dish and pour the caviar and cream sauce.

We recommend using red caviar TM Kamchadal classic 120 gr for this recipe, in which there is pink salmon caviar. It is pink salmon caviar that has a pronounced marine aroma, which will go well with tender red fish meat and aromatic sauce.