Salmon Caviar Recipe by Tiffany Haugen
Every once in a while it’s fun to shake things up in the kitchen.
My family is used to trying new foods, and favorite foods cooked up in different ways.
Salmon Caviar - a Delicacy
Rarely, to attain the food, do I have to fight my husband for it.
“Can I have the eggs?”
“Please bring me some eggs?”
“Do I have to hide the salmon I just caught from you and get the eggs myself?”
Those are just a few of the pleadings I’ve had to resort to get roe for the dinner table since it is usually saved only for bait. I think it took pointing out how expensive it can be at the sushi place in order for Scott to willingly hand some over.
When he finally did, he was happy with the end results. This stuff is good, you’ve got to give it a try.
Salmon Caviar (Ikura)
- 1 skein fresh salmon roe
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons saki (optional)
- 2 tablespoons salt
- Black sesame seeds
- Pickled Ginger
- Soy sauce
- In a medium bowl or sealable plastic bag, mix cure ingredients.
- Remove eggs from skein taking care not to break eggs. This can be done by hand or by pushing eggs through a wide-grid screen or cooling rack (similar to the face of a tennis racket).
- Rinse well with cold water.
- Add roe to cure and refrigerate 12-24 hours.
- When ready to eat, drain any excess cure and serve atop a sushi roll* or as desired.
Quick Cure (Courtesy of UAF Extension Service)
Make a brine solution by dissolving 1/2 cup salt in 2 cups water.
Place up to 2 cups of separated eggs into brine and swirl gently.
Allow eggs to rest 5-30 minutes (additional brining will add saltiness and change the texture).
Pour the eggs into a colander, rinse well with clean, cold water and remove any remaining bits of the skein membrane.
Store tightly covered in the refrigerator 2-3 weeks.
- written by Tiffany Haugen
*Sushi rice recipe along with other roe recipes can be found at www.tiffanyhaugen.com.