Wild salmon roe

The large springy translucent orange-red eggs of Pacific salmon with a popping membrane and a saltish taste, on butter and white bread, pancakes and tartlets.

Wild salmon roe is the large springy translucent orange-red eggs of Pacific salmon (sockeye, chum, coho, pink), with a thin popping membrane, a saltish taste, a light sweetness and a clean marine aroma without bitterness. It is served on butter and white bread, pancakes, tartlets, egg halves, with blini and sour cream and used to decorate salads, rolls and appetizers.

Recipes with this ingredient

Sea bass with crispy asparagus, spinach cream and red caviar and chive sauceEstonian cuisine | Main courses

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

Pike perch with green pea and mint salsa, salmon caviar and butter sauceLatvian cuisine | Main courses

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Salmon ceviche with cloudberries and seaweedPeruvian cuisine | Appetizers

Andrey Shmakov shared the recipe with us. Prepared during the expedition to the Kola Peninsula Mamont Camp.

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Pancakes with smoked salmon mousse and pickled cucumberAuthor's cuisine | Bakery and desserts

Pancakes with smoked salmon mousse and pickled cucumber are an exquisite masterpiece of author cuisine, combining tenderness and richness of flavors. Crispy golden pancakes serve as the base for the airy smoked salmon mousse, which gains a velvety texture from cream and gelatin. Pickled cucumber and apple tartar add fresh, crunchy notes, while tarragon oil and sour cream sauce harmoniously unite the ingredients into a single gastronomic delight. The finishing touch is wild salmon caviar, adding sophistication and a light salty zest to the dish. This dish is perfect for special occasions where a refined combination of textures and flavors creates a true feast for gourmets.