How does a person prepare Salmon roe (eggs)? We have some great tasting Sockey Salmon, bt what about the eggs

Question

I am not a real fan of caviar, but want to learn, and these Salmon are so fresh...and females full of eggs (roe)...please send any recipes....best answer gets 10 points!

...WOW!! I am so impressed and excited to try these recipes. Thank you all so much...

Answer 1

Scrambled Eggs with Salmon Roe Recipe
Whether scrambled, in omelets or in soufflés, and varied with every imaginable sauce, eggs have always been part of the French appetizer selection, from the Middle Ages to the present. Today, however, this type of dish would be just as suited to the place of honor in a light luncheon.
RECIPE INGREDIENTS

8 eggs
Salt and freshly ground pepper
2 tablespoons butter
1/4 cup thick creme fraiche
1 tablespoon minced chives
2 oz salmon roe (caviar)
4 small dill sprigs

RECIPE METHOD

Break the eggs into a bowl and beat them with a fork, adding some salt and pepper.

Melt the butter in a small saucepan over very low heat. Add the beaten eggs through a strainer (this will give you a smooth mixture and eliminate the threads). Cook the eggs over very low heat, whisking all the while, until you have a thick, smooth cream. Cooking time will vary according to taste, but the eggs must on no account become hard or crumbly - they must remain creamy.

Take the saucepan off the heat and pour in the creme fraiche; this will stop the cooking and make the eggs even creamier. Add the chives and mix.

Divide the eggs among 4 deep plates, garnish with salmon roe and dill and serve. These eggs may be eaten warm or cold

Answer 2

Cooking Salmon Roe

Answer 3

Blend salmon roe with homemade or store bought mayonnaise - you can use this as a sauce for any fish or with lobster or crab, any type of seafood really, I like to thin the mayonnaise with fresh lemon juice.

Answer 4

You cut off the oviducts and FREEZE them,wrap them in

plastic bags, when ready to eat thaw them and put half a
tsp with a little olive oil and spread on crackers withi half

an olive and add a few drops of lime juice.Drink dry white
wne or brut champagne with it.

Answer 5

Crespelle are the Italian version of crepes; according to Antonio Piccinardi they are especially popular in the Abruzzi region, where they are served in broth or baked. They also figure prominently on the menus of elegant restaurants throughout the Peninsula, generally as first-course dishes.This particular version is especially popular around Valentine's Day.

INGREDIENTS:
2 cups milk
1 cup whole-wheat flour
Unsalted butter
A bunch of chives
A lemon
An egg
1/4 pound finely sliced smoked salmon
A jar of salmon roe
Cream (a half pint should be sufficient)
Salt and white pepper to taste
PREPARATION:
Crack the egg into a bowl and beat into it the milk and the flour, then season the batter with salt and pepper to taste. Butter a small non-stick pan, set it on the fire, and when it has warmed, pour enough batter into it to obtain a 3-inch diameter crespella.

Cook as you would pancakes, flipping the crespelle once they have firmed up, and removing them to a plate when they are done.

Spread a little butter over the top of the crespelle, lay a slice of salmon and spread some roe on each, and roll them up, tying them with chive sprigs. Lay the finished crespelle on a platter, garnish them with slices of lemon, warm the cream over the stove, and serve the crespelle with the warmed cream on the side. If you would rather some variation, purchase a tin of caviar as well, and stuff half the crespelle with a paste made with the yolk of a hard- boiled egg, melted butter, and caviar.

This will serve 4 and take about 40 minutes; it will go well with a crisp white wine that doesn't have a tremendous amount of oak -- say a Fabio Coser's Ronco dei Tassi Collio Pinot Grigio, or, if you want a touch of wood, his Collio Bianco. Mario Schiopetto's Pinot Grigio would also be good.




Lobster with a Champagne Butter Sauce, Spinach Parpadelle Noodles and Salmon Roe Caviar Recipe courtesy of Emeril Lagasse


Recipe Summary
Difficulty: Easy
Yield: 2 servings
User Rating:

Champagne Butter Sauce:
2 tablespoons minced shallots
1 cup champagne
1 pound cold butter, cut into 2-inch cubes
Salt and pepper
1 whole lobster, cooked
1/2 pound spinach parpedelle pasta, cooked al dente and tossed with olive oil
2 tablespoons salmon roe
2 tablespoons chopped parsley
1 chunk Parmesan Reggiano Cheese
2 long chives

For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil.
For sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm.

For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a french knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices.

For the pasta: Drop the spinach pasta into the boiling water for 1-2 minutes. Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper. To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives.




Crabmeat Deviled Eggs Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating:


12 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage
1 ounce caviar or salmon roe

Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.
Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.

Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar.




Grilled Salmon Salad in Endive Cups with Caviar Recipe courtesy Reggie Southerland

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 24 leaves, 6 to 8 servings
User Rating:


Leftover salmon, grilled or otherwise, is great in this recipe.


12 ounces chilled grilled salmon, broken into large flakes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon capers, drained and roughly chopped
1/4 cup dill gherkins, drained and finely chopped
1 1/2 tablespoons minced fresh dill
Pinch salt
Pinch freshly ground black pepper
4 heads Belgian endive
Salmon roe or wasabi caviar


In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.