Salted and smoked roe is delicious, nutrient dense ingredient that can be added to many dishes.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Side Dish
Cuisine: American
Author: Jenny McGruther
Ingredients
¼cupfine sea salt
3lbswild-caught salmon roe in their skeins
Instructions
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.