Roe and caviar topped unlikely foods. If you haven't had fish eggs, they aren't fishy but rather have a briny, salty flavor that adds complexity to dishes. What is most fun about roe and caviar is they add a dynamic color and surprising pop when crunched into. Chefs like José Andrés served caviar-topped slices of jamón Ibérico and called them "José's tacos." Michael Voltaggio's egg yolk gnocchi had an unexpected, oozy center that played so well with the golden trout roe, which burst with every bite. Moral of the story: don't be afraid to put fish eggs on just about anything.
Photos: Susannah Chen, Nicole Perry, and Anna Monette Roberts
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