Scandinavian springtime on a plate
Scandinavians have a long tradition of eating fresh lumpfish roe, also known as Nordic caviar, in the late-winter/early spring months when the lumpfish moves to shallow waters to spawn. A sign that spring and summer is just around the corner.
Traditionally, lumpfish roe is enjoyed as a course in its own right and not just as a topping or garnish as is the case with the pasteurized roe products in glass containers, known in other European countries. Usually, fresh lumpfish roe is served lightly salted on either blinis or toasted rye bread with crème fraiche, diced red onion or chives and a sprig of dill.
In high-end restaurants, the pink pearls are often used in delicate appetizers for example combined with mild flavours from asparagus, steamed fish, cucumber or avocados. The roe adds not only salty, ocean aromas, but also texture as the tiny spheres pops in the mouth when chewed, releasing their flavours. Another serving idea could be to make a cold sauce by mixing generous amounts of roe with crème fraiche, chopped dill and a touch of grated lemon zest, salt and pepper. The sauce can be used as a topping for baked or boiled potatoes, or as a dipping sauce for bread sticks, potato crisps or vegetable sticks.
With Royal Greenland's launch of natural frozen lumpfish roe, the springtime delicacy is now available year round. Below are two serving suggestions – the traditional Scandinavian blinis and a haute cuisine appetizer of lumpfish roe with puff-pastry sticks, tarragon mayo and pickled onions.