Fettuccine with Salmon Roe

Fettuccine With Salmon Roe Is A Flavorful Entree That Won’t Break the Bank

This post may contain affiliate links.

Fettuccine with Salmon Roe

Fettuccine With Salmon Roe is quick and easy to put together and quite elegant.  This recipe uses salmon roe which is kosher, and way less expensive than the sturgeon roe caviar most people think of.  Sturgeon have fins but no scales, so the fish and their eggs are not kosher.  I like salmon roe for the same reason I like lox – the salty taste.  In this recipe we cut the salt by mixing it with sour cream and eggs for an elegant dish.  I prefer the larger eggs because I like the way they burst against the roof of your mouth when you eat them, although the smaller eggs do have a satisfying crunch.

Most supermarkets and gourmet stores carry salmon roe in jars on the shelf.  For the larger eggs, you may need to check the refrigerated section.  You may also find the larger roe in a Japanese market as it is used in the sushi known as ikura (which is just salmon roe on top of sushi rice, held in place by a band of dried seaweed and is not raw.)

Is salmon roe the same as caviar?

Both refer to fish eggs, but technically only eggs from sturgeon can be called caviar, just as sparkling wine must be from the Champagne region of France to be labelled champagne.

What are some other ways to use salmon roe?

Salmon roe makes a delicious substitute for any recipe which calls for lox.  It is wonderful on a toasted bagel with cream cheese, or mixed into scrambled eggs.

Is salmon roe healthy?

Salmon Roe is an excellent source of omega 3 fatty acids, Vitamin B6, Vitamin B12, Iron, Magnesium and Selenium.  In one ounce there are 70 calories, 4 grams of fat, most of which is unsaturated, 9 grams of protein and 2.5 grams of carbohydrate.  It is high in sodium because of the salt used in processing.

What is the best way to hard-boil an egg?

I make hard-boiled egg in my Instant Pot pressure cooker because I love being able to make as many as I want at the same time. (Plus I love that walk-away cooking.) To make them on the stovetop, place eggs in cool water in a single layer, in a pot big enough so that the water covers them by an inch.  Bring the water to a boil, then remove from the heat.  Let the eggs rest in the water for 8-9 minutes.  Prepare a bowl of ice water.  When the time is up, remove each egg from the hot water with a slotted spoon, and immediately plunge into ice water to stop cooking.  Peel the cooled eggs.

Products used in making this recipe:
OXO Good Grips Brushed Stainless Steel Slotted Spoon
Circulon Genesis Hard-Anodized Nonstick 4.5-Quart Covered Dutch Oven