Fresh Salmon Roe Recipes

FRESH CHUM SALMON CAVIAR

Steps:

• In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
• After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
• Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.

SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE

Steps:

• Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
• When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
• Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

LEMON AND SALMON ROE PASTA

Steps:

• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted. Stir in zest, lemon juice, and pepper to taste. Remove skillet from heat and cover to keep sauce warm.
• Cook pasta in boiling water, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in a colander. Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through.

SALMON AND SCRAMBLED EGGS

Steps:

• Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

FRESH SALMON OMELET

Steps:

• Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.