• 1 hour
  • portions
Humpback salmon caviar

Humpback salmon caviar

For dough
  • Water – 125 g
  • Milk – 125 g
  • Wheat flour – 160 g
  • Salt, pinch
  • Sugar, pinch
  • Butter, – 100 g
  • Egg – 5 pcs
  • Pepper, nutmeg, to taste
  • Gruyere cheese, grated – 150 g
  • Gruyere cheese, grated, for sprinkling – 30 g
  • Vegetable oil for the oven-tray
For filling
  • Mascarpone – 350 g
  • Red caviar – 140 g
  • Freshly ground pepper, to taste
  • Greenery, parsley, dill, to taste
Cooking