Baker’s Bacon and Passmore Caviar
- 1 each Passmore Caviar - Whisky Roe 125g tin
- 12 oz Thick Sliced Dry Cured Double Smoked Baker's Bacon
- 1 each Bellwether Farms Crème Fraîche 5 oz
- 2 oz Honey
- Chives chopped for garnish
- Preheat oven to 400°F
- Cut bacon strips into 4 equal pieces (quarters)
- Place on a sheet tray, I prefer a cooling rack used in the sheet tray as well
- Place on middle rack, cook for 20 minutes, or to your preference
- Let rest and cool
- Arrange bacon chips
- Drizzle honey on bacon strips
- Place a small dollop of crème fraîche
- Add Whisky Roe
- Sprinkle finely chopped chives on top for garnish
About Chef Michael Passmore
Michael Passmore is the founder of Passmore Ranch, an ever-growing 86 acre ranch nestled in the rolling grasslands of Sloughhouse, California, shadowed by the Sierra mountain range. Passmore Ranch is known for its sustainably raised and sourced fish, and perhaps more so, for making of some of the world’s finest small batch caviar for his chefs.
Passmore Ranch’s clientele includes the best chefs in the world, many of which have been recognized by the James Beard Foundation, and the Michelin Guide. Always innovative and active in the food, agriculture, and aquaculture communities,
Michael is a past president of the California Aquaculture Association and an elected member of the USDA’s Farm Service Agency County Committee. Passmore Ranch fish have received a “Best Choice” rating from The Monterey Bay Aquarium’s Seafood Watch program, its highest ranking possible for sustainable practices and positive environmental impact. Michael’s work has also been featured in numerous publications including Food & Wine and the San Francisco Chronicle.
While his life as a Fish Farmer and Caviar Maker is never quite done, balance is key, as mirrored by the flavor profiles of his prized caviar. Most evenings you’ll find Michael out on his porch overlooking the ranch’s waters with his wife Vandy, their fur child Mattis, and a wine glass full of something good and red in his hand.
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