This is one of my personal favourites to serve with many kind of fish dishes as well as on toast or rye bread as nibbles or starters. Tastes and looks far more expensive than it has to be, this sauce is so easy to make that a child can do it.
Served with simple pan-fried fish it’ll lift an everyday meal to something special, and served with hot-smoked salmon it’s good enough for a wedding breakfast. At least my husband and I thought so.
I’m a fan of caviar in general, but I do think that in comparison with the red Salmon or Trout roe the black caviar – such as Russian and Beluga – is overrated. Also, I wouldn’t recommend using black caviar in this sauce. Not for the taste but because it makes the sauce look very unappetising.
Red roe sauce
Ingredients
- 40 g red roe
- 50 g shallots finely chopped
- 1 tsp lemon juice
- 200 ml crème fraîche or sour cream
Instructions
- Finely chop your shallots and mix with the other ingredients. Season with salt and white pepper to taste.
Notes
As sour cream is more tangy than crème fraîche I recommend skipping the lemon juice if you're using that.