Salmon roe
Bright orange eggs with a delicate texture that burst in the mouth, used as a salty finishing touch on appetisers and cold dishes.
What it offers and why to use it
Usually sold salted and chilled. It provides protein, omega-3 fats and sodium; its intense flavour means only small amounts are needed.
Marine, salty and umami-rich, with a firm, juicy texture.
From shopping to cooking
Choose
Choose a refrigerated, well-sealed container with intact, glossy eggs and no excessively strong smell.
Store
Keep refrigerated and follow the manufacturer's use-by date strictly. Once opened, use within 24–48 hours or the shorter period on the label, using clean utensils.
Prepare
Use on canapés, salads, potatoes, eggs, sushi and chilled soups, or as a garnish for fish.
How to make the most of it
Good pairings
Pairs with potato, cucumber, avocado, eggs, salmon, dill, lemon and mild creamy preparations.
How to substitute it
Replace with trout roe or a little finely chopped smoked salmon, although the texture will differ.
Recipes with salmon roe
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