Danish Trout Roe is similar in color to salmon roe with a brilliant fire orange flare with a delicate sweet and smoky flavor. The trout roe are smaller than the salmon roe, and its texture more assertive on the palate. Its taste is also brighter and milder than its salmon counterpart. Offering a bolder flavor than the Golden Whitefish roe, these crisp, translucent eggs add a perfect accent when used as a garnish, in sauces, or cold gel preparation. Also a great addition to any fish carpaccio or tartar.
Constantly in search of distributors and purveyors catering to top professional chefs, L'Epicerie is proud to offer Paramount Caviar?s exquisite line to home chefs. Hossein Aimani, owner of Paramount Caviar, personally travels the world to choose the finest producers, and hand-selects and oversees the processing and shipping of all roe and caviar. Eric Ripert of Le Bernardin, Laurent Tourondel of Cello and BLT restaurants, Erik Blauberg of 21, Bill Telepan of Telepan, Tom Valenti of Ouest, and Matthew Seeber of Bid at Sotheby's are among the numerous chefs who trust and rely on the refined products provided by Hossein Aimani every day. We are confident that after one taste you will understand why Paramount Caviar is their choice and make it your choice for best caviar.
This roe comes from freshwater Rainbow Trout caught in the cold Denmark lakes.