Salmon roe is one of my favorite foods (and my husband and son share my love of those beautiful translucent little orange balls of briny goodness). While it’s common to use the roe as bate, one of the most delicious ways to prepare it is to cure it with salt and smoke it. Serve this smoked salmon roe recipe over fried eggs for breakfast, garnished with chopped fresh chives.
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How to Serve Salmon Roe
To help boost fertility, my nutritionist recommends consuming roe several times a week. And it’s such wonderful food, that I’ve no reluctance in complying. My favorite way to serve this salted and smoked roe is over eggs for breakfast where its briny and smoky flavor complements the creamy yolk beautifully. Good friends of mine, with whom we smoked this batch of roe, serve it over whole-grain sourdough crostini and sliced brie.
Smoked Salmon Roe Recipe
- ¼ cup finely ground real salt
- 3 lbs wild-caught salmon roe in their skeins
- Rinse the skeins of roe in a gentle stream of filtered water (you can find a good filter here). Pat them dry and dredge them lightly in unrefined sea salt. Set them in a pan to cure for about twenty to thirty minutes while you prepare the wood for smoking.
- Once the smoker is preheated, drain off any excess liquid from the skeins of roe and brush off any residual salt. Transfer the skeins to the smoker. Smoke for thirty to forty-five minutes. Remove from smoker and refrigerate. Serve this smoked roe as a seasoning or accompaniment to eggs, greens or other foods. If the texture of the skein’s membrane doesn’t suit you, you may slit the skein and scoop out the roe with a spoon.