The word “caviar” conjures images of opulent luxury and the crashing waves of the Caspian Sea — not the lakes and streams of Wisconsin. Yet in the fall, Wisconsin waters yield the jewel-like egg sacs of freshwater caviar.
Commentator Brett Laidlaw shares the story of his favorite local delicacy.
Recipe: From Trout Caviar: Recipes from a Northern Forager by Brett Laidlaw.
- ¼ cup trout roe
- ¼ tsp salt
Rinse eggs and drain in a sieve. Put the roe in a small bowl and gently mix in salt. Cover with plastic wrap and let sit for 3 to 4 hours; the salt penetrates quickly. The caviar will keep for 3 to 4 days in the fridge.
Serve with dark bread or blini, good butter, sour cream or crème fraiche.