So I had this roast pork left over from Christmas, and I had some caviar (well salmon roe to be honest) in a jar that I was going to use the fay before on those mussels, but it didn’t seem appropriate – so whilst waiting for another dish to cook through for lunch today I came up with this.
It was simply a pork fillet that the previous day had been roasted with a capsicum and black pepper corn rub all over. Today then it simply goes in the oven for a quick warm through and final toasting of the rub – slightly blackened to give it some nice charcoal flavours – this took 10 minutes on 240.
Slice this thinly and let it cool down.
Then I simply cubed it as you can see and popped 8-10 pieces in to a serving spoon. The carefully placed a teaspoon or so of salmon roe, or poor man’s caviar on top and hey presto – apparently a wonderful starter for our lunch today.
Damn I wished I liked seafood – one day I can eat some of the stuff I throw out the kitchen!!!