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"Mini-Carré" with smoked eel and Russian caviar

  • 300 gr smoked eel fillet
  • 100 gr sour cream
  • 20 Pidy Gourmet Mini-Carrés, preheated at 170 °C for approximately 5 minutes and cooled
  • a few drops of vodka
  • 20 gr Sevruga caviar
  • Using a piping bag, squeeze two strips of the smoked eel mixture into each Pidy Gourmet Mini-Carré
  • Put some sour cream on top and finish with a little caviar
  • Sprinkle with some vodka