Comments on: Caviar Pie 101…

By: cris l.

cris l. — Mon, 24 Mar 2014 05:59:02 +0000

Hi MM! what and where do you get good mayo? I’m not particularly fond of the local ones as they are sweetish and have a really weird aftertaste. The japanese ones are good but have a very distinct taste, which I fear would overpower or even clash with the caviar. is there a specific local brand you use?

By: Kasseopeia

Kasseopeia — Tue, 11 Mar 2014 09:51:33 +0000

Whoa, never mind the caviar pie. Khew’s Lechon pie has me salivating!

By: Marketman

Marketman — Fri, 07 Mar 2014 14:46:42 +0000

Khew, I have to agree with you that most caviar is over rated… but really good caviar is an absolute pleasure for my palate. :)

By: Khew

Khew — Fri, 07 Mar 2014 02:47:51 +0000

I’m going to get slammed for saying this but caviar is over rated. Because it’s so salty, I’ve used it as a flavouring for:
– smoked salmon + olive oil
– russian salad ‘pie’
– lobster + olive oil

Sturgeon is quite in vogue in high end Chinese restaurants. The firm flesh sliced and stirfried or as sashimi. The fatty belly (8 times the Omega 3 of salmon apparently) steamed. The cartillage (they have no bones it seems) salt & peppered, fried and then stirfried.

By: pixienixie

pixienixie — Fri, 07 Mar 2014 01:23:53 +0000

I’d like to see Khew’s “lechon pie” suggestion brought to life! :)

Haven’t tasted caviar yet. My mom has, though, when she was in Europe, and she swore by its decadence. But it’s an acquired taste daw talaga.

By: CCA19

CCA19 — Thu, 06 Mar 2014 22:15:21 +0000

Thank you MM and Khew :)

By: Marketman

Marketman — Thu, 06 Mar 2014 20:32:45 +0000

Klaus, personally, I wouldn’t be keen on a rice base, though that approaches say a “sushi” type concoction. The combination of cream cheese and rice just doesn’t appeal to me. Perhaps the potato base might work as suggested by Khew, above.

By: Klaus

Klaus — Thu, 06 Mar 2014 17:18:11 +0000

I absolutely love this recipe, however I have someone who doesn’t like eggs. Ever since I saw the original post on this I have been wondering if this can be made with a sticky rice base, either a purple, red, or black rice, or even a combo. So I hope you don’t mind me asking this question. If you were going to make a pie using rice as a base, how would you do it?

By: marilen

marilen — Thu, 06 Mar 2014 16:40:47 +0000

Loving every kind of fish roe – although have not eaten the top end of luxe caviar, the love of bihod, bottarga, from childhood days endures

By: MP

MP — Thu, 06 Mar 2014 13:56:23 +0000

Uyyy i like the suggestions of khew! I’m not a fan of caviar, hubby says i can’t hobnob with the rich and famous but I like the idea of fancy combination + food layering so i could probably try the smoked salmon. Thanks MM and Khew.