Beluga | Cru Caviar | 50g smoked salmon or bake at 200°C for

or bake at 200°C for 5–7 mins until just firm

skinless fillets

Keep refrigerated until ready to cook

Sear over high heat for 1–2 mins per side for a rare centre

Beluga | Cru Caviar | 50g smoked salmon or bake at 200°C forRevered worldwide for its rich, buttery consistency and striking grey marbled tones, ranging from black to almost white. Known for its large, 3. 2mm grains and fragile, delicate membrane. Best enjoyed pure, served with minimal handling. Key Features: Species: Huso huso (Beluga Sturgeon) Grain Size: Medium (3. 2mm) Colour: A striking grey with marbled tones, from black to almost white Flavour: Buttery, delicate, and luxuriously smooth Storage