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Salad with baked camembert and black caviar

Updated: Aug 4, 2023

Black caviar in salad, served on a piece of cheese


Camembert cheese - 150 g

White part of a leek - 0.3 pcs.

Fresh spinach leaves - 150 g

Dry white wine - 0.6 cups

Black caviar - 1 tablespoon

Red pepper flakes - pinch

Coarse sea salt - pinch


  1. Rinse spinach leaves.

  2. Put Camembert in a mold wrapped in foil.

  3. Cut the leek into large rings.

  4. Heat oil in a frying pan with a pinch of salt and pepper.

  5. Send onions to boiling oil.

  6. Send the cheese to the oven and cook for 10 minutes at 200 degrees.

  7. Turn the onion rings over after 3 minutes.

  8. After a couple of minutes, pour in the wine so that it covers 1/3 of the onion in height. Reduce heat to medium.

  9. Simmer for about 4 minutes, then drain and fry for another minute.

  10. Send the onion to the spinach and mix gently.

  11. Make shallow cuts in the cheese and season with the pepper mixture.

  12. Gently place Camembert on top of the salad.

  13. Put caviar on top of the cheese.

The dish is ready!


We recommend using Hackleback caviar for this recipe.

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