HOT SMOKED FISH ROE

 

Recipe by Smokai


INGREDIENTS

  • 300 g Fresh Fish Roe
  • 100g Cup non-iodised sea salt
  • 100g Light brown cup sugar
  • Zest of Half a grated lemon
  • 500ml Water

 

 


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.

WOOD SUGGESTIONS