Halibut roe

The small roe of the white fish halibut, saltish, with a tender slightly buttery taste, as a budget alternative to salmon roe, on tartlets, canapes and pancakes.

Halibut roe is the small roe of the white fish halibut, from pale cream to pinkish (often dyed), saltish, with a tender, slightly buttery taste without a pronounced fishiness and a soft popping texture. It is used as a more budget alternative to salmon roe: served on tartlets, canapes, pancakes and egg halves, added to salads, sauces and cream cheese spreads.

Recipes with this ingredient

Unsweetened eclairs with crabEuropean cuisine | Appetizers

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

Volga pike perch croquettesRussian cuisine | Appetizers

Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".

Lettuce leaves with marinated sockeye salmon and sour cream dressingEuropean cuisine | Salads

This salad is an embodiment of freshness and sophistication, where marinated salmon meets tender salad leaves. European cuisine is renowned for its harmony of flavors, and here it manifests through a combination of vegetables, caviar, and sour cream dressing. Subtle notes of truffle oil add a special aroma, while the sweetness of parsnip and Jerusalem artichoke creates a delightful aftertaste. The light acidity of tomatoes and the spiciness of red onion enliven the dish, making it an ideal addition to a festive table or a light lunch. This is not just a salad but an exquisite culinary masterpiece that reveals all facets of flavor!