Wild Salmon Roe
Make your own salmon caviar.
These jewel-like, glistening bits of salty goodness are the eggs, or roe of salmon. They're delicious, sustainable, and economical. An entire sac of roe is called a skein.
Though you'll pay a hefty price for black caviar, red caviar -which you can make from sockeye roe- is just as delicious and a fraction of the cost. This roe is all-wild, untreated, and the perfect start for your own indulgent caviar.
Flash-frozen, vacuum sealed, and sold by the pound.
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Scrambled Eggs with Sockeye Salmon Roe(adapted from Chichi Wang at seriouseats.com/}
- 1 tablespoon heavy cream or creme fraiche
- 3 tablespoons sockeye salmon roe
- 1 tablespoon butter
- Freshly chopped herbs of your choice
- Freshly ground black pepper
- 2 eggs
- Whisk the eggs with the cream and set aside.
- Place a skillet over medium heat and the butter. When the butter is melted, add the eggs, and whisk to form the eggs into a curd-like texture. When the eggs are halfway set, add the roe and stir around briefly, then turn off the heat and let the heat of the pan continue to cook the eggs for a few more seconds.
- Garnish with herbs and black pepper. Serve immediately
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