Omul roe

The small roe of the Baikal fish omul, saltish, with a tender slightly creamy taste, on butter and rye bread, pancakes and tartlets.

Omul roe is the small roe of the Baikal whitefish omul, from pale yellow to light orange, saltish when cured, with a tender, slightly creamy taste without a sharp fishiness and a soft popping texture. It is served on butter and rye bread, on pancakes, tartlets, egg halves, added to cream cheese spreads and served as a cold appetizer.

Recipes with this ingredient

Salmon tartareFrench cuisine | Appetizers

Salmon tartare is an elegant dish of French cuisine that combines the freshness of salmon with a playful interplay of textures and flavors. This delicacy comes from the tradition of raw meat and fish known in French culinary arts. Salmon is diced into small cubes and infused with a fragrant sesame dressing that highlights its tenderness. The addition of capers, omul caviar, chili pepper, and chives creates a refined palette of flavors with a hint of spiciness. Crispy chips and fresh vegetables provide a balance between softness and crunch. The tartare is served chilled, preserving the freshness and richness of the ingredients. It pairs beautifully with herbs and light sauces, making it an ideal choice for gourmets who appreciate subtle taste and elegant presentation.