#Winosity #lumpfish
In this video
the original recipe calls for lump fish by Winosity The Wine Party Channel
memory-making meals with a splash of
wine
this chilled caviar pie is a great
starter and it’s so good that even my
friends that don’t really as fish ate
it up you can make this dish a day ahead
and hold it in the fridge so that it
solidifies
the original recipe calls for lumpfish
roe but I’m using misago because that’s
what I can get around here
start with the eggs they need to be
hard-boiled when cool rice them into a
medium-sized mixing bowl
butter your dish and firmly press the
riced eggs onto the bottom and sides to
form a crust then you’ll cover the plate
with plastic wrap and refrigerate for
about 24 hours
after that, it’s time to make the filling
carefully mix the caviar with the lemon
juice and spread it evenly over the
chilled eggs
then stir the sour cream and spoon it
evenly over the caviar cover it again
with plastic wrap and let it chill for
at least one hour
sprinkle the top with a little paprika
and decorate the pie with the garnish
you like I added some nigella seeds
diced cucumbers and deal with mint to
the top
serve this on crispy toast points and
don’t forget the bubbly
we have two Italian proseccos to pair
with this dish, these are bright lower
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The original recipe calls for lump fish by Winosity The Wine Party Channel
alcohol wines made from the Galera grade
they’re both 2018 and from Valdobbiadene
a town in the Veneto region of northern
Italy
our first wine recommendation for this
dish is angelo bortolin prosecco it’s
nutty and slightly floral our second
the recommendation is bison crade prosecco
superior it’s also floral but has more
of a mineral quality
these light wines are great with this
a creamy dish that tastes of the sea
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