Can anybody tell me how to cook Salmon eggs?

Answer 1

Generally, they are served raw.

Answer 2

Like they said, usually raw. They can be used to make a sauce for fish though.
Basically a white wine sauce with the eggs stirred in just before serving. The sauce should be hot not boiling. Don't have a recipe handy at the moment. Had served on halibut, very fancy looking and tasty even if the salmon eggs did not add much flavor.

Answer 3

Have read all the others comments above......agree with them. I've NEVER known anyone to ever cook salmon eggs..they are usually served raw on top of sushi rolls, etc..... I think that is the beauty in salmon eggs.............served raw. I noticed the Omelet recipe.......wow, that looks interesting!! I don't know if that would be for us, but it sure looks interesting.

Answer 4

New Year's Omelet
6 large eggs
3 tablespoons whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter
1/4 cup sour cream
1 tablespoon chopped chives (divided)
1 ounce good-quality gray/black caviar (Osetra)
1 ounce good-quality salmon caviar

Break eggs into bowl and whip with fork, about 30 times. Place 12-inch non-stick pan on fire over medium heat. Add salt, pepper and cream to eggs and beat about 50 times. Add clarified butter to pan and when hot, add egg mixture and immediately start to agitate eggs rapidly with heat-proof rubber spatula, 1 to 11/2 minutes or until they resemble a loose but just-set custard (should not be watery but should be molten). Press eggs down with spatula and let cook another 10 to 20 seconds to take shape. Flip outer 1/3 edge of omelet over middle then push omelet to outer edge of pan and flip other edge over. Invert pan over plate to get bottom of omelet on top and folds under. When omelet is still hot, quickly slit top of omelet about 6 inches long in middle and about 1/3 of the way deep. Check for doneness and continue cooking if needed. Open cut and place sour cream (mixed with 1/2 tablespoon chives) into cut. Place spoonfuls of caviar (one red, one black, one red, one black, etc.) on top of sour cream until all caviar is used. Sprinkle with remaining chives and serve. Makes 2 servings.