Caviar cream

Ingredients for 1 servings:

• 150 g flatbread(s)
• 50 ml water
• 50 ml milk
• 1 dashes lemon juice
• 100 g trout caviar
• 80 ml rapeseed oil
• 40 ml extra virgin olive oil
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tear the crustless flatbread into pieces and soak it in the water and milk mixture. Finely chop it with a hand blender. Add the lemon juice and caviar and blend it into the bread mixture with the hand blender. Now you need patience. Slowly add the oil mixture a little at a time and blend with the hand blender until the mixture begins to thicken. This should take 15-20 minutes. It will be quite warm at this point and still taste quite lukewarm. Season with salt and refrigerate until ready to serve. This cream can’t be compared to Greek taramas, but it tastes delicious with baguette or baked potatoes.