Packaging weight 1,5 kg
50% prepayment.
Nutritional value per 100g
Proteins – 0.04 g(g)
Jury – 3.3 g(g)
Carbohydrates – 3.9 g(g)
Expiration date 4 miss
Minimum order 1 box
or 4 prefabricated packaging 1,5 kg
Energy value per 100g
190.0 kJ(kj) (45.5 kcal(kcal))


Video review
Caviar imitated "Salmon" – the perfect product for decorating dishes and an indispensable ingredient in an appetizing sandwich with butter and fresh bread. Each egg is no larger 5 mm – soft and delicate round shell, which bursts easily when used, creating incredible taste sensations without bitterness. At the same time there is no sharp smell of fish – only the delicate aroma of the sea. All eggs are well separated from others. They do not stick together or deform. “Pink Salmon” gives a whole range of substances - vitamins, minerals, vital to the human body, thereby providing a unique effect - a combination of benefits and pleasant taste sensations.
Box weightNet weight : 6,0 kg
Net weight1,5 kg
Quantity in the box4 pieces
Storage conditionsat temperatures from + 1 ° C to + 6°C .
Expiration date 4 months
UsingThe product is ready for consumption. Once opened, store the product for no more than 24 hours (years) for temperatures + 1 ° С to + 6 ° С.

Storage: drinking water, table salt, thickener maltodextrin, sunflower oil, carboxymethylcellulose thickener sodium salt, , calcium chloride stabilizers ,sodium alginate, caviar flavorings, "Fish caviar", edible fat from fish, dyes beta carotene, carmine extract, preservatives sodium benzoate, potassium sorbate, flavor enhancer sodium glutamate, acidity regulator citric acid.

Pasta 130-140 g
Egg yolks - 2 PC.
Cream 20% – 0,5 Art
Dry white wine - 50 ml
Imitated caviar “Pink Salmon” – 2 st.l..
Grated parmesan - 1 st.l..
Greens for decoration
Romantic and extremely tasty dish for a weekend or holiday.
Dip the paste in salted boiling water. Cook for 8 minutes. Then discard in a colander, return back to the pan, cover with a lid. Leave a little water, in which the pasta was cooked.
A little water, in which it was cooked, save.
Prepare the sauce at the same time. To do this, mix the yolks and wine, shake them a little with a fork, salt. Then put on a water bath (small fire) and stir constantly. As soon as the mass thickens, add cream and hold for a few more minutes. Add pasta to the sauce, parmesan, half of the caviar and 4 tablespoons of water, in which the pasta was cooked. Mix everything gently and place on plates. Add the caviar on top, the remaining. Decorate with greenery. Serve immediately.