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Fresh lumpsucker roe, blinis, bubbles and best friends

March 26, 2011

Finally spring came! The last week or so we have had two-digit temperatures (in celcius) and tons of warm sunshine. It was very much needed, and I feel like I am slowly getting my energy back after a long winter. And the perfect way to celebrate the coming of spring is spending a random thursday evening with your best friends, drinking bubbly and eating fresh lumpsucker roe. And that is exactly what I did!

I had ordered a kilo of fresh lumpsucker roe (from aarstiderne.com) that was delivered at my door thursday morning. It was beautiful, and I spent about an hour cleaning and salting it. It was a little bit of a chore, but also a very satisfying job.

It is pretty hard to explain how I did it, but this nice video shows it beautifully. It is in Danish, but it makes sense even with the sound off. After all the membranes have been removed and the water has been drained it is time to salt it. It is hard to say how much salt to use. It depends on what kind of salt you use, and how salty you like the roe. Try it as you go, but it needs more than you think. Keep it in the fridge for up to 3 days, or freeze it for a later occasion.


I think the perfect way to eat roe is on warm blinis with full-fat sour cream and red onion. Blinis are pretty easy to make yourself, but can also be bought frozen in some supermarkets.

Here’s how I make mine (enough for a main course for 4):

2,5 dl/1 cup buckwheat flour

2,5 dl/1 cup flour

1 tablespoon dry yeast

1 tablespoon salt

2 eggs, yolks and whites seperated

2 dl/0,8 cup sour cream

3 dl/1,3 cup milk

In a big bowl mix both kinds of flour, the dry yeast and salt. Warm the milk (until it is a bit warmer than luke warm). Add the milk to the dry ingredients and mix. Also add the sour cream and the two egg yolks. Mix it all nicely and place it in the fridge for about an hour to rise. When the hour is up, whisk the egg whites until stiff, and fold them into the dough until smooth. Let it rest for another half hour (or more if you like), and then they are ready to be fried. Fry them in (neutral-tasting) oil or butter until brown on both sides like little pancakes. I like them to be about 5 cm/2 inches in diameter.


Then all you have to do is go to the table and dollop the roe on top of a blini, along with plenty of (full-fat) sour cream and finely chopped red onions. And please have some bubbles as well and celebrate the coming of spring. YUM, and enjoy!

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