Slow-Roasted Salmon with Caviar Cream

By Beleaev Family | Beleaev Caviar & Gourmet

Slow-roast four salmon fillets and serve each with 20g of crème fraîche carrying 2g of Royal Baeri Caviar, plus a separate 3g caviar finish. The 5g total per plate uses one full 20g tin.

Four-portion ingredient table

• Yield: 4 main plates
• Caviar in cream: 2g per person
• Caviar on top: 3g per person

Equipment

• Shallow roasting tray and parchment
• Probe thermometer suitable for fish
• Small chilled bowl and flexible spatula
• Digital scale, four plates and non-metal caviar spoon

Roast and finish

1. Set the portions. Check that the fillets are close to 150g and similar in thickness. Heat the oven to 140°C, or 120°C fan.
2. Prepare the tray. Brush the parchment with oil, add the salmon and apply the pepper. Do not add caviar or crème fraîche at this stage.
3. Cook until safely done. Begin checking the thickest fillet after 15 minutes. Follow the current safe core-temperature standard or exact supplier instruction instead of relying on colour alone.
4. Mix the caviar cream cold. Measure four 20g crème fraîche portions. Fold 2ml lemon juice, 1g dill and 2g Royal Baeri into each, gently and without crushing the pearls.
5. Plate four equal servings. Transfer each cooked fillet to a plate and add the complete prepared cream portion alongside.
6. Use the remaining 12g. Place 3g Royal Baeri on every cream portion and finish with the reserved dill.

Separate the two caviar allocations

Weigh 8g caviar for the cream and keep the remaining 12g for the finishing portions. Fold gently once to preserve the pearls. If the cream does not divide evenly, allocate the full 5g caviar per plate on top instead of repeatedly stirring it.

Slow-roast fixes

• One fillet finishes early: remove it once safe doneness is verified and continue checking thicker pieces separately.
• White protein collects on the surface: cook gently, check the thickest part and avoid leaving the fish in the oven after it reaches safe doneness.
• The cream loosens: keep the bowl chilled and add the lemon in a measured amount rather than squeezing freely.
• Caviar is uneven in the cream: divide the 8g into four 2g piles and fold each directly into its 20g portion.

Allergens and fish handling

Fish and milk are present. Read the exact salmon, caviar and crème fraîche labels, including cross-contact wording. Cook salmon according to current safe guidance for the guests and equipment. Keep the dairy and caviar chilled until the fish has finished. Serve promptly; no cooling, reheating or leftover period for the assembled dish is set here.

Divide the cream before adding the pearls

Measure four separate 20g portions of crème fraîche. Into each, fold 2ml lemon juice, 1g chopped dill and 2g caviar. Each cream portion then weighs more than 20g; transfer the whole prepared portion to its plate. Add the separate 3g caviar finish to each one. This uses 80g cream, 8ml juice, 4g dill and the full 20g caviar allocation without losing part of the mixture in the bowl.

If you prefer not to fold pearls into dairy, use all 5g caviar per person on top of the cream. For a horseradish variation, add a little prepared horseradish to the dairy before portioning, checking its ingredients and taste.

Frequently asked questions

Can I roast one side of salmon?

A side of around 600–700g can be divided into four portions after cooking. Its thicker centre and thinner tail need separate doneness checks; the four-fillet timing cannot be treated as a guarantee.

Is colour alone enough?

No. Follow the fish instructions and safe cooking guidance. Food Standards Agency guidance includes 70°C for two minutes or equivalent combinations. Keep the caviar chilled and separate until cooking is complete.

For another fish and butter sauce combination, see sea bass with beurre blanc.

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