Herring roe

Caviar butter made from herring roe is a refined yet simple dish of Russian cuisine that embodies the richness of ocean flavors and creamy delight. The origins of this recipe trace back to the traditions of northern regions of Russia, where fish has always been an important element of gastronomy. The tenderness of butter perfectly complements the rich salty taste of herring caviar, creating a harmony that literally melts in your mouth. This butter is perfect for morning breakfasts or exquisite appetizers. It is traditionally spread on rye bread, adding depth to its flavor and texture. Caviar butter is not just food but a reflection of Russian culinary philosophy: simplicity, accessibility, and richness of taste that passes traditions through generations.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

A traditional Swedish holiday snack. SOS stands for sill (herring), ost (cheese) and snaps (traditional Swedish vodka). Snaps is often replaced by smör (butter) in the abbreviation, because snaps are desirable , but not necessary. Swedes like to marinate herring in a variety of ways and like it when there are several types on the table: with mustard, onion, garlic, dill, beetroot, curry and so on. They eat it plain, on bread with butter, on crispbread , with boiled potatoes, with sour cream - and with aged cheese.

Carbonara made from daikon with mullet roe and lemon zest is an exquisite dish inspired by Greek culinary traditions. Instead of traditional pasta, thinly sliced daikon is used, which acquires a tender texture similar to tagliatelle after blanching. The sauce, based on cream, fish broth, and roe, is enriched with fresh lemon zest, creating a harmonious blend of creamy depth and citrus freshness. Smoked herring roe adds complexity to the dish and emphasizes marine motifs. The composition is complemented by fragrant dill or fennel and a light acidity from lemon juice. This delicacy is perfect as a light dinner or festive treat that surprises with its combination of simplicity and culinary sophistication.