Cab and Caviar you say? Absolutely! Why does this pairing work? The classic pairing of Cabernet and steak works because the salt and fat of the meat tempers the big tannic nature of the wine and brings out the fruit and earth characteristics. Well, as it turns out, the main components of great caviar are just that – the saltiness of the sea combined with the rich mouthfeel of the eggs. This unexpected pairing will completely change your perspective on what is possible with red wine and seafood!
- 1 pizza dough (or prebaked flatbread)
- 1 cup Crème Fraîche
- 1 lemon, zested
- 3 tbsp. of chives, finely chopped
- 1 tbsp. olive oil
- 2 oz. of cured or cold-smoked salmon
- 2 oz. of caviar
Stretch out the dough until thin and spread the olive oil on top. Prick the middle of the dough intermittently to avoid big bubbles as it cooks and place dough on a pizza stone in a 500-degree oven for 5 minutes or until golden brown crust forms. Remove crust and spread majority of the crème fraîche (reserving a teaspoon) on the pizza. Sprinkle the zest of lemon all over and then place slices of salmon to cover. Dollop caviar in little piles all over and drizzle remaining crème fraîche in a circular pattern over the pizza. Finish with a sprinkle of chives all over.