Lumpfish Caviar with Sour Cream and Caper Spread
Caviar of Lumpfish atop Baguette with Delicate, Creamy Spread
Lumpfish caviar is a delicacy made of salty fish eggs. Lumpfish are a marine species found in the cold waters of the North Atlantic Ocean and areas adjacent to the Arctic Ocean. Because of its inedible skin, Lumpfish has few culinary applications. In Northern European countries, one might find smoked lumpfish, but the primary appeal of this particular fish is its roe, which is considered an inexpensive caviar alternative.
Lumpfish caviar is not a true caviar, as caviar is defined as fish roe sourced from a sturgeon. It has a much more mild taste than that of Sturgeon or Salmon, and many find it to be more palatable, as a result. The harvested fish eggs are sold with little processing except for the addition of salt, which preserves the subtle fishy taste and the crunchy "pop". Since the taste is not quite as strong as roe sourced from Sturgeon or Salmon, we recommend to pair it with this light and tangy sour cream spread to make it shine. It is equally delicious served on crusty bread, crackers or raw vegetables. We often serve it with a toasted baguette as a delightful appetizer.
Salted Lumpfish Roe Appetizer with Capers and Sour Cream Spread
Prep Time: 5‘
Cooking Time: ’
Additional Time: 10’
- 1 cup sour cream (or cream cheese), room temperature
- 1 teaspoon capers, finely chopped
- 1 anchovy, finely chopped
- ½ shallot, finely diced
- 2 tablespoon chives, finely chopped
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1-2 teaspoon lumpfish caviar
- Add the sour cream, anchovy, capers, and shallot to a bowl and mix until well combined;
- Allow for the mixture to rest for 10 minutes to thoroughly incorporate the flavors; add the chives, pepper, and nutmeg and stir;
- Add the sour cream spread to a bowl and top it with a small spoonful of the lumpfish caviar;
- Serve on crackers, crusty bread, or raw vegetables.
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