Salmon Roe and Raw Quail Egg 4.000

Mette Randem for The Washington Post

Gastronomer Apr 28, 2010

A great snack that is even better if you can get hold of fresh (or fresh-frozen) roe from salmon or trout, or other fish. Ask your fishmonger about availability. Otherwise, use lightly salted salmon roe that is sold in small glass jars.

Servings: 4
  • 2 tablespoons salmon roe (see headnote)
  • 4 salty crackers
  • 1 small shallot, finely chopped (2 teaspoons)
  • 4 raw quail egg yolks
  • 2 to 3 stems chives, finely chopped (1 teaspoon; optional)


Place some of the salmon roe on top of each cracker. Make a small indentation in the middle of the roe, then place 1/2 teaspoon of the shallot and a quail egg yolk in it. Garnish with chives, if desired. Serve immediately.

Rate it

Recipe Source

From Gastronomer Andreas Viestad.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at