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Truffle tarama

Truffle tarama

Truffle tarama

Tarama enriched with black truffle

Origin : France

Our truffle tarama pairs the traditional cod roe base with black truffle. The accord between sea and land creates a distinctive aromatic profile, marked by the earthy, deep notes of the truffle. Ideal for refined aperitifs and festive occasions.
CHF 18.00 i.e. CHF 194.93/kg

CHF 18.00

Product number: 223128

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Truffle tarama is our most refined variation. To the base of smoked cod roe, we add black truffle, which brings its deep, persistent notes. The accord between sea and land works in harmonious contrast: the earthy, deep notes of the truffle reveal and extend the briny richness of the roe.

This preparation sets itself apart immediately from the plain or crab tarama. The aromatic profile is more pronounced, more persistent on the palate, and calls for simple accompaniments that will not mask the truffle. Lightly toasted country bread or a plain warm blini: the essentials to let the truffle express itself fully.

For festive-season aperitifs or celebratory occasions, truffle tarama finds its natural place on the table.

Smoked cod roe, black truffle (Tuber melanosporum or aestivum), vegetable oil, breadcrumb, lemon juice, salt.

Fish, gluten (bread).
Serve chilled on blinis or with a mother-of-pearl spoon. Pair with champagne or vodka.

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FAQ - Our expert answers your questions

What type of truffle is used?
This tarama is made with summer truffle (Tuber aestivum), at a level of 5%. The composition is specified on the product label. The proportion is adjusted so that the truffle notes are perceptible without dominating the marine profile.
Does the truffle and fish accord really work?
Yes, it is an accord codified in fine gastronomy for a long time. The truffle brings deep earthy notes (damp earth, undergrowth, a slightly meaty quality) that converses with the brininess and the richness of the fish roe. It is an accord by contrast, which enhances both ingredients.
Is truffle tarama suitable as a gift?
Yes, it is one of our most gifted and most appreciated taramas. The refined profile, the presence of the truffle and the signature character make it a gourmet gift that is much appreciated, particularly as the festive season approaches. It also sits well within bespoke gift sets (with blinis and caviar, for example).
Should a specific accompaniment be planned?
Favour neutral accompaniments (plain blini, toasted country bread, simple cracker) that do not conceal the profile of the truffle. Avoid flavoured breads or accompaniments that are already strong in flavour. To drink, a mineral white wine (Chablis, Sancerre) or a brut champagne naturally extends the notes.

Tarama, a Mediterranean classic reimagined

Tarama has its origins in the cuisines of the Mediterranean, notably Greek and Turkish, where it long accompanied mezze and aperitifs. Made with fish roe (carp or mullet originally, cod today), it crossed borders to become one of the classics of the French aperitif. Our partner house carries this tradition forward in France, in an artisanal recipe that puts the quality of the raw ingredient first.

At the heart of the recipe, smoked cod roe brings its marine signature. The light smoking gives the roe its aromatic depth, while the smooth texture comes from a carefully made emulsion. With no colouring and no artifice, Prunier tarama relies on purity of taste and simplicity of preparation. As an aperitif mouthful or a refined starter, it proves that a great classic always gains from being well made.

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Large blinis (4 pieces)

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Truffle tarama is our most refined variation. To the base of smoked cod roe, we add black truffle, which brings its deep, persistent notes. The accord between sea and land works in harmonious contrast: the earthy, deep notes of the truffle reveal and extend the briny richness of the roe.

This preparation sets itself apart immediately from the plain or crab tarama. The aromatic profile is more pronounced, more persistent on the palate, and calls for simple accompaniments that will not mask the truffle. Lightly toasted country bread or a plain warm blini: the essentials to let the truffle express itself fully.

For festive-season aperitifs or celebratory occasions, truffle tarama finds its natural place on the table.

Origin: France

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Cross-sell (fiches produits)

Plain tarama
Plain tarama

Caviar House plain tarama is made in France according to our artisanal expertise, from smoked cod roe (25%). Tarama is one of the emblematic preparations of Mediterranean cuisine, a staple of Greek meze and enjoyed well beyond its native borders. Its smooth texture and delicate profile make it a sure choice for refined aperitifs. Our version favours the quality of the roe and the mastery of the smoking, for a balanced result with no colouring: the marine richness is present, without tipping into excessive saltiness. The even texture allows for easy use on toasts, blinis or as a topping for canapés. On a warm blini, with a touch of lemon and dill, plain tarama is one of the essential signatures of carefully prepared aperitifs.

CHF 18.00
Crab tarama
Crab tarama

Crab tarama is a signature variation on the traditional recipe, made according to our artisanal expertise. Into the smooth base of smoked cod roe, we fold 15% finely cut crab meat, for a fresh, refined flavour. This preparation lends itself particularly well to canapés for ambitious aperitifs. The presence of crab meat enhances service for several guests, who will appreciate the combined texture profiles: the smoothness of the tarama and the fine meat of crab.

CHF 18.00
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Accessoires

Large blinis (4 pieces)
Large blinis (4 pieces)

The Caviar House Large Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 4-piece format (large blinis) suits seated starters: each pancake holds a spoonful of caviar, a touch of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The serving format lets you present a refined mouthful, in the tradition codified by the great Russian and French tables.

CHF 20.00