At once luxurious and humble, smoked salmon roe tastes of the sea, of campfires, and of smoldering wood. A simple rub of salt and sugar enhances the roe’s flavor by reducing its bitterness while also helping to tighten and strengthen the thin exterior membrane that surrounds each tiny egg. I like to smoke salmon and its roe over alder, though applewood also infuses the roe with a pleasant flavor and aroma. Salt, sugar, and smoke help to preserve the roe, and it will store in the refrigerator for about 3 weeks before its flavor begins to suffer. I like to serve it spooned over fried or scrambled eggs, or on crackers with a spoonful of Yogurt Cheese and a sprinkling of chopped dill or chives.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 2 tablespoons unrefined cane sugar
- 2 tablespoons coarse unrefined sea salt
- 3 pounds wild-caught fresh salmon roe in their skeins
INSTRUCTIONS:
- In a shallow dish, stir together the sugar and salt.
- Rinse the skeins of roe in a gentle stream of filtered water or spring water (tap water treated with chlorine, fluoride, or other chemicals may adversely affect the flavor of the delicate roe). Pat the skeins dry and dredge them lightly in the sugar-salt mixture. Set them in a dish to cure for 20 to 30 minutes.
- Meanwhile, preheat your smoker to 180°F.
- Drain off any liquid from the skeins of roe and brush off any excess salt and sugar. Transfer the skeins to the smoker and smoke for 30 minutes.
- Remove from the smoker and refrigerate the skeins for 10 minutes. Slit open each skein and gently scrape the thin membrane with a spoon to remove the roe. Spoon the roe into a jar, cover, and store it in the refrigerator for up to 3 weeks
