Iodized spring lunch by Astara

Spending Easter by the sea? It's possible! Discover this year's gourmet recipes fromAstara for a festive and iodine-filled lunch, without leaving home. 

Mimosa eggs with Baeri caviar

For the aperitif, discover the iodized version of the traditional mimosa eggs.

Serves 6
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients:

• 8 organic eggs
• 250g of homemade mayonnaise 
• 1/2 lemon juice
• Mixture of chopped dill and chives
• 100gsalmon and/or trout eggs Astara
• 30g Baeri caviar Astara
• Salt & pepper 

Preparation:

• In a large pot of boiling salted water, cook the eggs for 10 minutes. Cool them under cold water and peel them.
• Cut the hard-boiled eggs neatly in half.
• In a bowl, collect the cooked egg yolks, mash them with a fork and then whisk them with the mayonnaise, chopped herbs and lemon.
• Stuff the egg halves with this mixture. Finish with a nice half teaspoon of fish roe and/or caviar Astara and a sprinkle of dill.

Tip: this recipe is perfect with smoked salmon or bottarga Astara !

Creamy Burrata with salmon eggs

It is in spring that burrata - a creamy mozzarella originating from Puglia - reveals its most aromatic flavours! Astara offers you this land-sea version of burrata for an original Easter starter.

For 2 to 4 people
Preparation time: 15 minutes

Ingredients:

• 1 nice burrata cheese of about 500g
• 1 jar of 50g wildsalmon eggs Astara
• 3 beautiful old tomatoes
• A zest of organic lemon
• Kalios olive oil
• Flower of salt

Preparation:

• Cut the tomatoes into nice wedges.
• Place the burrata in a deep dish and add the tomatoes.
• Place the salmon eggs on the burrata.
• Drizzle generously with olive oil and finish with fleur de sel and lemon zest.
• Serve with golden brown foccacia or slices of toast.

Tagliatelle with smoked salmon & lemon

Serves 4
Preparation time: 15 minutes
Cooking time : 10mn

Ingredients:

• 500g of tagliatelle with lemon (or plain if not available)
• 200g double cream
• 100g of fresh cheese such as Philadelphia
• 160g smoked salmon Astara
• Zest and juice of one organic lemon
• 50g grated parmesan cheese
• Kalios extra virgin olive oil
• Salt & pepper

Ingredients:

• Cook the tagliatelle for 1 to 2 minutes less than the time indicated on the packet. Set aside.
• In a high-sided frying pan, combine the cream, fromage frais, lemon juice, salt and pepper. Bring to the boil and then simmer over low heat to thicken the sauce.
• Add the tagliatelle to the cream sauce and stir gently for 2 minutes to warm it up.
• In a soup plate, place a generous portion of tagliatelle with cream. Finish with the smoked salmon sliced into fine strips, a drizzle of olive oil and lemon zest.

To prepare these recipes, find all our smoked salmon, caviar and fish eggs on La Halle des Gourmets !

 Anne-Emmanuelle Thion