Lumpfish Roe

With Crackers

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

The Danes like to eat seasonally, and one of the best times to see this is in late winter to early spring, when lumpfish roe is in season. Restaurants will feature lots of specials using lumpfish roe, such as simple buckwheat blini, crème fraîche and lumpfish roe platters.


  • 100 g prepared lumpfish roe or 150 g roe sack (ask your fishmonger)
  • 100


If the roe is not cleaned, place it in a bowl and cover with water, then gently pull the fine skin away from the small roe and discard. Refresh the water, then with a small balloon whisk, whoosh the mixture a little. The whisk will catch any excess skin you may have missed. Drain and whoosh once more with cold water. Drain and pat dry with paper towels. Season with sea salt, tasting as you add