I’ve recently heard this called trout caviar, and this cured roe certainly introduces an indulgent touch to many dishes; with a lighter touch than the luxury of true caviar from Caspian Sea Sturgeon.

Trout roe has a particularly mild flavour which may win over many a sceptic. And like any accompaniment, you can always choose to add less, or more!

Your yield is likely more that you’ll need, but the good news is that you can freeze the rest for the next time you wish to impress your friends. For this reason we recommend using very small glass jars, like spice jars.

Ingredients

• About 280-300g fresh trout roe
• 1 ½ cups water (filtered or bottled)
• 80g pure sea salt (non iodised)
• 10ml wine vinegar
• 30ml sunflower oil or similar light oil

Method

• Before you start, make sure that all of your equipment is very clean. Use non-reactive bowls and utensils at every stage of the curing and storing process to ensure the taste is kept clean. Try to avoid using metal bowls and utensils – instead use glass for storage and wooden spoons for stirring and serving
• It is not a bad idea to use surgical/food gloves when processing roe.
• Have small sterilised glass jars to store the roe as soon as it is cured

• Place a cake cooling rack over a glass or porcelain bowl and gently rub the egg roe off the skein (membrane). Check the video below for an example
• To clean all the remaining roe from the skein place it between two chopsticks and roll the membrane pushing off the roe as you roll. This is a Japanese method and a gem of a little culinary skill.

• Give the roe a quick rinse and check it is clean and free of any ‘bits and pieces’
• Dissolve the salt in the water and pour over the roe
• Leave for a couple of minutes (the cure is very quick), then strain well
• Pat with a fresh paper towel to make it a little dryer
• Mix in the oil and vinegar
• Spoon into small glass jars.

The roe will keep for 6-10 days in the fridge, or can be frozen for a season.