Lumpfish roe are the eggs of the Lumpfish and can be found in Denmark and a few other countries. The Lumpfish itself can’t be eaten, but it’s roe is sold fresh in the fish shops of Denmark during the spring months and in jars over most of the world all year round. The season for fresh lumpfish roe is from March to May. Of course, other roe, such as real caviar from sturgeon (very expensive), salmon roe can also be used. I don’t like herring roe, but if you do, it is much cheaper than any of these roe.
It is often used as a first course served with toasted bread or blinis, sour cream, finely chopped red onions and lemon wedges. It is also used as a garnish for fish, such as fried plaice, and other sandwiches. Today I have made spinach pancakes for a nice change.
How to clean fresh roe, open the sac and press
the roe out into a bowl.
Remove the largest membranes. Pour cold water over and with an electric mixer, beat the roe. Let stand for 5 minutes.
the impurities that have floated to
the surface. Repeat this process.
Drain the roe and season with salt, pepper and lemon
juice. Add 1 cup/8 oz.
finely chopped onion if the roe is to be served plain
with toast and
Spinach pancakes with Lumpfish roe, Sour Cream and Finely Chopped Red Onions
Pancakes with Spinach:
Approx. 12 pancakes
400 grams/approx. 1 lb. fresh spinach or 6 oz./180 frozen spinach
1½ cups (12 oz.)flour
2 cups (16 fl. oz.) milk
butter for frying
3-4 oz./90-120 g lumpfish roe, seasoned with salt, pepper and lemon juice
sour creme and finely chopped red onion, as much or as little as you like
To make spinach pancakes, rense spinach and place in a large pot with a little water, and over high heat cook spinat until it has wilted. Cook a little more if there is water in the bottom of the pot. Add a little salt.
Combine flour and salt in a large bowl. Beat eggs and mix them with flour and a little milk. Whisk in remaining milk, beat until smooth. When the spinach is cool, chop it and add to the pancake mixture.
Melt butter and brush a little on the bottom of a small skillet, or a blinis pan.. Pour enough batter to thinly cover the bottom and cook the pancakes until underside is brown; turn and brown the other side. Repeat until all the batter is used. Place pancakes on a plate.
Serve the warm pancakes with lumpfish roe, sour cream and finely chopped red onions.