How to enjoy your Caviar during Christmas and New Year

Thank you Henri Heinonen (  for sharing your lovely caviar dish recipe with us all:

4 people

  • 1 whitefish fillet, about 350g
  • 30 g Carelian Nordic Royal caviar
  • 1 green apple, Granny Smith
  • 3 slices of black bread
  • dill
  • chives
  • lemon
  • salt
  • sugar
  • oil
  • gas burner

Clean the fish fillet and dry the surface. Sprinkle the surface first with one tablespoon of fine sea salt and then with one tablespoon of sugar. After that, press all the spices on top of the surface and cover the fillet with a plastic film, firmly. Put in the fridge for two hours.
In the meantime, cut the apple into “matches”. Put the apple matches in a cup and squeeze lemon over, not too much (matches should not swim). Cut the bread slicesto small crumbs and roast in a pan until crispy, then leave aside.
Take the fish out of the refrigerator and rinse with cold water. Dry the surface and cut the skin off.

Cut into smaller pieces, and put half and half into two different bowls. One of the bowls must be fire proof, here you spread the fish pieces on the bottom and burn with a gas burner until pretty toasted with a nice colour on the surface. Combine all the fish pieces from both bowls and pour about one tablespoon oil over. Add about one teaspoon finely chopped fresh dill and also one teaspoon of chives. Mix everything and check if more salt is needed.

Place the fish pieces on top of the bread on a plate, decorate with tasty Carelian Caviar caviar on top of the fish and finally, complete with the lemon marinated apple matches and small twigs of dill.