New - Most Simple Delectable Recipe for Trout Roe

Posted on May 13th, 2008 by admin

My husband caught a beautiful trout a few nights ago. It was full of roe (that’s fish eggs, also known as caviar). I’ve had commercial caviar before, you eat it on crackers with champagne. And I’ve had catfish, bluegill and bass roe before. They are in a little membrane, and you bread and fry them with your fish. Quite tasty. But these were something different. Slightly large, a beautiful orange color, they just looked really fancy. I wanted to do something nice with them, and didn’t want to destroy them. But I wasn’t sure. So they sat in the fridge for a few days.

Finally I asked my hubby, “Honey, how should I cook that trout roe?” He said, “Well, just fry it up with some butter and a little salt or soy sauce.” I followed his suggestion, and got the most luxurious recipe I have ever tasted (this makes fine Russian caviar taste like crap!)

Trout or salmon roe from one fish

½ Tbs. Butter

1 tsp. Soy sauce or tamari, or to taste

Crackers, toast, pita, rice cake, etc. (optional)

Yaki Nori (sushi wrap) toasted seaweed (optional)

Melt the butter in a skillet over medium low heat. Allow it to brown a little bit (but not burn). Add the eggs and cook through (they’ll turn a little cloudy, not clear anymore). Add soy or tamari.

The butter and eggs kind of caramelize. The texture is creamy, with a slight chewiness. Man, I want some again (so hubby has gone back to the lake. )