HOT SMOKED FISH ROE
Recipe by Smokai
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INGREDIENTS
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DIRECTIONS
- Dissolve salt and sugar the water.
- Place roes in brine for 20 minutes.
- Refrigerate overnight to continue curing and surface dry to a pellicle for the smoke to stick to.
- Hot smoke for 1 hour at 80 deg C or until an internal temperature of 70 deg is reached.
- Serve straight away on toast or chill in iced water and refrigerate. Why not try making delicious "Fish Roe Pate" (Taramasalata).
- Will keep in a refrigerator for up to 1 week.
