Haviorig Fish Eggs

La pointe de Penmarc'h

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A Breton speciality, also known as sea caviar

Haviorig is a specialty from Brittany. Made from fish roe, it is often eaten on buttered toast. It is often called "sea caviar".

Cold starter suggestion: Mix with hard boiled egg yolk and a little butter, and use to stuff tomatoes.

Hot starter suggestion: mix 3 parts haviorig to one part butter, and spread onto a slice of bread. Put into a preheated oven for 5 minutes and serve warm.

Composition :
Soft roe fish eggs (65%), sunflower oil, water, tomato concentrate, salt, modified starch, vinegar, spices, herbs.
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