Cod Roe with Bay Leaf and Cucumber Salad

Name: Cod Roe with Bay Leaf and Cucumber Salad
Yield: Serves 4 as an Appetizer or 12 as a Canapé
Cuisine: Norway
Ingredients: ¼ cup vinegar; ¼ cup sour cream; Freshly ground black pepper; 3 bay leaves, preferably fresh; ½ lemon, cut into 8 thin wedges; 1 fresh cod roe (about 1 pound); ½ recipe Cucumber Salad; 2 tablespoons chopped fresh chives; Large round crackers if serving as a canapé (optional); 1 cup salt

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

COD ROE IS IN SEASON FROM LATE FEBRUARY TO LATE MARCH. DURING THIS TIME IT IS FOUND IN ABUNDANCE. THE REST OF THE YEAR IT CAN BE HARD TO FIND. YOU CAN REPLACE FRESH COD ROE WITH LIGHTLY SMOKED COD ROE. EVEN CANNED COD ROE IS THOROUGHLY ENJOYABLE, BUT IF YOU SUBSTITUTE IT, DO NOT COOK IT.

Ingredients

1 fresh cod roe (about 1 pound)
1 cup salt
3

Europe
Norway
Fish course
Starter
Pescatarian
Scandinavia
Gluten-free
Nordic

Method

Gently clean the roe, removing all blood and tissue but making sure not to break the membrane. Place the cod roe on a sheet of parchment paper and season with about 2 teaspoons of the salt. Place the bay leaves and 2 lemon wedges on top. Fold the paper gently around the cod roe, as if you were wrappi