Trout roe

Trout eggs come from the Oncorhynchus Mykiss species, sourced from fish originating in France.

They are smaller in size and have a crunchier texture than salmon eggs. Sweeter than salmon eggs,This assumes that the eggs have reached a sufficient stage of maturity.

Milder than salmon roe, Sweeter than salmon eggs,trout eggs have a crunchy texture and offer an explosion of flavour in the mouth, revealing the characteristic iodine notes of this species. Caviar de Neuvic remains true to its philosophy of promoting products made in France as much as possible and offering a wider range of fish eggs to satisfy all tastes.

Ideal on blinis or as a garnish for a dish, these crunchy eggs explode in your mouth.

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Effacer

Description

Serving suggestion

Enjoy on their own or on toast (blinis) with a little crème fraîche. Milder than salmon roe, they go perfectly with scallop carpaccio, fresh salmon, scrambled or soft-boiled eggs, and potatoes.

Nutritional values

Per 100 g
Energy value (Kcal)	197	Fats (g) of which saturated fatty acids (g)	9,7 (1,89)
energy values (kj)	824	Carbohydrates (g) of which sugars (g)	< 0,5 (< 0,5)
Protein (g)	27,3	Salt (g)	2,55