Cod Roe with Bay Leaf and Cucumber Salad

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Preparation info

  • Serves

    4

    as an Appetizer
    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

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 bay leaves, preferably fresh
  • ½ lemon, cut into 8 thin wedges
  • ¼ cup vinegar
  • Freshly ground black pepper
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh chives
  • ½ recipe Cucumber Salad
  • Large round crackers if serving as a canapé (optional)

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 wrapping a fragile present, and tie up the package with a piece of kitchen twine.

In a large pot, bring 4 quarts water to a boil. Add the remaining salt and the vinegar. Add the cod roe, reduce the heat, and simmer gently for 35 minutes. Lift the package out of the water and let cool.

Unwrap the cod roe. Remove and discard the bay leaves and lemon. With a sharp thin knife, cut the roe into thin slices. If you are serving this as an appetizer, transfer the roe to plates and season with pepper. Garnish with the sour cream, chives, and Cucumber Salad. If serving as canapés, place a slice of roe on each cracker, season with pepper, and top with the salad, sour cream, and chives. Arrange on a platter, garnish with remaining lemon slices, and serve.

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