The taste of lumpfish roe is a more relevant factor than its nutritional value, particularly when one is referring to an ingredient such as lumpfish roe, which will only be eaten in small quantities. I should briefly mention that the nutritional value of lumpfish roe is fine. The salt content is the only aspect that one should be wary of, but apart from that it offers a good portion of vitamin B-12, which is important for maintaining the nerve and blood cells. But, as I mentioned, the small portions of lumpfish roe mean that, even more than ever, one should only really concentrate on the taste of it.
The taste of the roe is, and I have this on good recommendation, more than comparable than the other, and, it is important to add, the far more expensive varieties of caviar. It still contains the satisfying pop to each little bite, and the strong salt taste still warmly accompanies the roe. If one serves this to friends at a dinner party then they might not even be aware that what has been served isn’t caviar. If one wants to continue this allusion then it is possible. However, if one wants to tell the truth about the lumpfish roe (in Denmark we say stenbiderrogn) then the guests will be adequately satisfied with the substitute. It will probably dominate a large proportion of the conversation for some time, so one could always wait for a little lull to revel the fact. Dinner parties are always a little stressful, and one concern is a quiet room. This, then, is another quality of lumpfish roe: conversation.
A simple recipe – Smoked salmon and caviar finger sandwiches
This recipe is a perfect example of how lumpfish roe can be used as an ingredient to make more exciting what might have been before thought of as a standard meal. The particular and robust taste of the lumpfish roe perfectly complements and gives real texture to the level tasting smoked salmon.
- 100 grams of cream cheese
- 100 grams of smoked salmon
- 50 grams of lumpfish roe
- Four slices of white bread
- Three teaspoons of rinsed and chopped capers
- One quarter of a finely chopped shallot
- Enough butter to be used to spread
- A few sprigs of dill
- Some freshly ground black pepper
- Take the cream cheese and the capers and mix them together. Add some freshly ground pepper to the mixture.
- Butter the bread, but only lightly, and then liberally spread the cream cheese and caper mixture over two slices of it. This is where the recipe starts to get interesting, and the real taste is added. Take the smoked salmon, the lumpfish roe, the shallots, and not forgetting the dill, and add these ingredients to the bread, which should then be made into a sandwich by topping it with the slices of buttered bread.
- Cut the crusts off the bread, if that’s your style, and then cut the sandwiches into thick fingers. Serve alongside a light salad or some salt flavoured crisps.