Buttered Green Peas with Imperial Caviar and Kefir

Preparation time: approx. 25 minutes

Nordic Peas & Imperial Selection

A wonderfully spring-like combination, inspired by Nordic cuisine – and a real surprise: the buttery sweetness of the crunchy peas goes well with the delicately salty aromas of the caviar, refreshingly served with a light foam of cool kefir.

Our tip:

During the pea season in spring and summer, it’s worth picking fresh peas from the pod – they taste sweet and crunchy even raw and only need to be cooked a little. Rule of thumb: 500 g fresh pea pods yield approx. 200 g peas.


  • 150 ml mild clear vegetable broth

  • 40 grams of butter

  • 500 g pea pods* or approx. 200 g frozen peas, defrosted

  • 6 tablespoons of kefir

  • lemon juice

  • salt

  • optional: a handful of baking cress (optional: dill tips, borage blossoms, chervil)

  • 200-250 g Imperial Selection


Bring the broth and butter to the boil in a saucepan, add the peas and simmer gently, uncovered, for 5 minutes. Refine kefir with a squeeze of lemon juice and a touch of salt.

Place the peas in deep bowls and leave to cool until lukewarm. Pluck the watercress tips.

Before serving, puree the kefir with the cutting stick until fluffy and fluffy. Top the peas with caviar and add watercress. Spoon some kefir foam over it and serve immediately.

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