Mustard seed caviar

Mustard seed caviar

By
From
Nordic Light
Makes
125 ml
Prep
5 mins
Cooking time
20 mins
Photographer
Simon Bajada

While this preparation is a little tedious, it pays off. More than anything these little seeds provide a great texture, the mouth-feel of the pop you get when eating them is marvellous. Use this caviar sparingly and also consider using it as you would mustard – so in dressings and sauces or sprinkled over dishes to give them a little sweet, peppery, acidic kick.

Gold mustard seeds are much less bitter than brown mustard seeds, so use the gold variety only if you're not big on bitter flavours.

Ingredients

Quantity Ingredient
155g brown and gold mustard seeds
2 teaspoons soft brown sugar
2 tablespoons apple-cider vinegar

Method

  1. Add the mustard seeds to a saucepan of boiling water. Cook for 3 minutes, then strain through a fine sieve. Repeat this process up to four times to remove the bitterness of the seeds.
  2. Tip the drained seeds into a bowl and, while still warm, stir through the sugar and vinegar until well incorporated. Transfer to clean jars or tins and keep in the refrigerator for up to 1 month.
Tags:
simon
bajada
new nordic
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