Salmon roe platter

Salmon roe platter

15 min
Here is some inspiration for an easy, yet sophisticated, starter with salmon roe and crispy rye bread chips. It can be served individually in four small glasses or in a slightly larger bowl as a luxurious take on the 'chips and dip' concept. An easy dish to pull together, this burst-in-your-mouth combination of salmon roe, sour cream, red onion and crispy rye bread chips is guaranteed to be the life of the party at your next cocktail event.
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https://www.arlafoods.co.uk/recipes/salmon-roe-platter/

Instructions

Step 1
  • Put the sour cream in a bowl or a deep plate. Spread salmon roe on top.
Step 2
  • Finely chop the red onion and sprinkle it over the salmon roe.
Step 3
  • Arrange approx. half of the rye bread chips in the dish and garnish with fresh dill sprigs.
Step 4
  • Serve immediately with the rest of the rye bread chips on the side.
Enjoy!

Questions about salmon roe platter

Does salmon roe need to be refrigerated?
Yes, both before and after opening. An unopened jar or can will typically stay fresh for up to four weeks, some longer. Most brands will include a best before or expiration date so keep an eye out for this fine print. Any leftovers can be stored in the coldest part of the refrigerator (usually at the bottom) for up to five days but be prepared to lose both flavour and texture with each passing day. An alternative is to buy smaller jars that are more likely to be used up in a single serving.
Should salmon roe taste fishy?
Salmon roe is known for its umami balance of sweet, slightly bitter and subtle fishy notes alongside an overall saltiness. An overpoweringly fishy smell, however, could be a sign that the roe has gone bad and the best way to check is to drop a few spheres into a glass of water. Fresh roe will always sink to the bottom of the glass and it's best to throw the jar out if some float to the top.

Ingredients

Sour cream, 18%
250 ml
Salmon roe, cleaned and salted
100 g
Large red onion
1
Rye bread chips with salt
Fresh springs of dill to serve
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A summer dish for new culinary horizons

This cold dish is a great idea for warm summer days and can easily be served as a starter, snack, or side. Taking less than 15 minutes to pull together, this recipe adds a touch of luxury to any barbeque, picnic or poolside get together with a flavour combination that is as impressive as the visual contrast of bright red salmon roe, creamy white sour cream, dark rye bread, and green dill.

The best crackers to use for salmon roe

For this dish, you want to stick to mild-flavoured crackers that won’t overpower the delicately bitter-sweet and salty notes of the salmon roe. Salted rye bread chips, as used in this recipe, do exactly that while also adding a uniquely sour aftertaste that compliments the dish perfectly. Water biscuits, crispbread or even plain salted crisps are also great alternatives that will bring together the salty roe, creamy sour cream and spicy onion from both a flavour and texture perspective.

Impress your guests with these serving suggestions

Whether served in small glass cups, or in larger bowls for a shared experience, this luxurious starter will impress your guests no matter how it is presented. As a finger food for larger crowds, create bite-sized portions layered on ceramic spoons as an elegant (not to mention mess-free) way of serving the perfect portion to every guest. A deconstructed build-it-yourself presentation is also a great idea for smaller dinner parties where guests can add as much (or as little) of each ingredient as they want.

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