A little late today, but I have an excuse! I was elbow deep in salmon roe and salt water. Dad unexpectedly saved some roe for us after his fishing trip yesterday morning so I had to get to curing it for my cravings atop omelets, potato latkes with creme fraiche, deviled eggs, smoked salmon rillette…it goes on and on.
Andrew found this wonderful recipe and step-by-step guide from the blog Savor the Taste of Oregon, and it’s really quite easy to do. The only intensive part is separating the roe from the skeins, but I found that using a wood chopstick to gently scrape the eggs away from the membrane worked nicely. And really, you’ll just have to accept that much of it will not be usable without meticulously separating them one…by…one.
This is the perfect way to celebrate salmon season and also to use every part of the fish. I notice in the kitchen at the restaurant there is not one piece that goes to waste; they even fry the bones and eat them as a snack! I’ve taken this to heart and have tried to do the same at home…it just so happens that I love caviar so it’s not too much of a stretch to get a little dirty and make my own. Eeh, I’m so happy. If this is your thing give it a go! Here’s my slight variation on the recipe.
Cured salmon roe:
– 3 quarts of water at 100-degrees
– 1 cup of coarse sea salt
– 2-4 fresh salmon skeins
– 2 large bowls
– 1 large seive
– clean canning jars
In one of the large bowls create the brine by adding the salt to the warm water. Once the salt is mostly dissolved add the salmon skeins and soak in the brine for 30 minutes. Fill the other large bowl with water and set aside.
Note: The eggs will start to cloud, but don’t worry they will regain their clarity after another dip in the salt brine before transferring to the jar.
When the time is up gently transfer the roe into the bowl of fresh water and begin separating the eggs into the seive and rinse with water as needed (if it starts to get sticky). Take the seive of eggs and dip it back into the salt brine. Transfer to a super clean jar and store in the refrigerator for up to 2 weeks.
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