Fresh Iranian Sevruga Caviar with Scrambled Egg Tartlet

Name: Fresh Iranian Sevruga Caviar with Scrambled Egg Tartlet
Yield: Serves six
Cuisine: Iranian
Ingredients: 350 g Puff Pastry; 100 ml cream (35% butterfat); 10 x 55 g eggs; sea salt and freshly ground pepper; sea salt and freshly ground pepper; 100 g unsalted butter; 1 bunch English spinach; 180 g fresh Sevruga caviar (as a starting point)

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This was on the menu at Rockpool for a very long time, and now makes an appearance when Sevruga is at its best. The extra saltiness and more direct flavour of Sevruga works well with the creaminess of the eggs and earthy flavours of the spinach. You’ll need 6 x 10 cm tartlet tins with loose bases for this recipe.

Ingredients

10 x 55 g eggs
100 ml cream (35% butterfat)
350 g

Australian
Oceania
Asia
Australia
Iran
Fish course
Pescatarian
Pie

Method

Preheat the oven to 180°C (350°F).

Break the eggs into a bowl and whisk. Whisk in the cream until completely incorporated. Set aside.

Lightly flour a cool bench and roll out the puff pastry to a square of 1 mm thickness. Cut out 6 circles that are large enough to fill t