I embarked on a journey with an exotic citrus tree, nurturing it on my balcony with care and love. In its second year, it rewarded me with a bounty of finger-sized citrus treasures – the caviar limes. Unsure of what to do with these little gems, I stumbled upon a simple idea: raw pickled finger lime caviar with just a pinch of Himalayan salt. The results were extraordinary, and it has become a delicious addition to a variety of dishes, from ahi tuna tartare to a mouthwatering smoked salmon sandwich. In this recipe, I’ll guide you through the easy process of creating this unique, tangy delight.
Pickled Finger Lime Caviar
This Pickled Finger Lime Caviar recipe offers a delightful twist on a raw, easy-to-make condiment. With just two ingredients, you'll have a jar of zesty finger lime goodness that can elevate a wide range of dishes. Enjoy the unique flavor of these little pearls from your balcony-grown citrus tree!
Ingredients
- 40-50 fresh finger limes
- 2 teaspoons of Himalayan salt
Instructions
- Gently wash and dry the finger limes.
- Place them in a bowl and pour boiling water over the limes, ensuring they are fully submerged.
- Allow the limes to sit overnight. You’ll notice the vibrant green skin transition to a stunning red hue.
- The softened skin will make it easy to cut and squeeze the pulp out of the limes.
- Carefully remove any tiny seeds between the pulps, although they’re not very noticeable.
- Transfer the pulps to a clean jar.
- Add 2-3 teaspoons of Himalayan salt to the jar.
- Seal the jar and refrigerate it.
- Wait at least 2-3 days for the juice to release and the flavor to intensify. However, if you can’t wait, dig in – there’s no judgment here!
Video
Notes
- Finger limes, also known as caviar limes, are native to the rainforests of Australia and are prized for their vibrant color and intense flavor.
- These caviar limes are packed with vitamin C and antioxidants, making them a nutritious addition to your meals.
- When growing caviar lime trees, provide well-draining soil, regular watering, and plenty of sunlight to help them thrive.
- Compost and organic fertilizers can boost the growth and fruit production of caviar lime trees.
- Get creative with your Pickled Finger Lime Caviar by using it as a topping for seafood, salads, or as a zesty sandwich spread. Its tangy, briny kick will enhance your culinary creations. Enjoy!
- This is how i made my sandwich. Watch my video
Smoked Salmon and Pickled Finger Lime Caviar Sandwich
- Begin by slicing your soft French baguette in half, creating the top and bottom parts of your sandwich.
- Spread a generous layer of Dijon mustard on the bottom half of the baguette. The mustard adds a delightful tangy kick to the sandwich.
- Next, add a drizzle of your homemade spicy chili sauce. The level of spiciness is up to your preference, but it should provide a tantalizing kick.
- Now, it’s time for the star of the show – the Pickled Finger Lime Caviar. Spread a full layer of this tangy delight over the chili sauce. The unique flavors of the caviar will complement the smokiness of the salmon.
- Layer on the smoked salmon slices, ensuring a generous and even distribution. The silky, briny salmon pairs beautifully with the caviar.
- Add thinly sliced homegrown tomatoes to introduce a burst of freshness and juiciness to the sandwich.
- Pile on a portion of sauerkraut for that classic fermented crunch and tang.
- Sprinkle a handful of alfalfa sprouts over the sauerkraut. These add a light, earthy texture and complement the overall flavors.
- Finally, garnish your masterpiece with a scattering of microgreen leaves, enhancing both the presentation and the taste.
- Place the top half of the baguette over your layered ingredients, creating the ultimate Smoked Salmon and Pickled Finger Lime Caviar Sandwich.
- If you prefer, you can cut the sandwich into smaller portions for sharing or to savor at your own pace.
- Enjoy this delightful creation, where the smoky richness of the salmon harmonizes with the zesty and tangy goodness of the Pickled Finger Lime Caviar. It’s a burst of flavors and textures that will satisfy your taste buds.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
