Trout Roe

Firmer and larger than salmon roe, trout eggs are small spheres of osmosis trapping a highly iodized liquid. Their protein membrane is extremely fragile (thermolabile): they turn white and disintegrate above 40°C. Placed cold on a warm blini or tartare, the temperature difference enhances their flavor before they "pop" on the palate, releasing a sea juice that instantly salts and seasons the bite.