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Creamed salmon roe with chives

Australian Gourmet Traveller recipe for creamed salmon roe with chives

By Emma Knowles & Rodney Dunn
  • Serves 8
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Creamed salmon roe with chives


  • 190 gm stale sourdough bread, crusts removed (4 thick slices)
  • 125 ml milk (½ cup)
  • 1 clove of garlic, finely chopped
  • 2 golden shallots, finely chopped
  • 2 lemons, juice only
  • 2 egg yolks
  • 60 ml olive oil (¼ cup)
  • 150 gm salmon roe
  • ¼ cup finely chopped chives
  • To serve: lavosh


  • 1
    Tear bread coarsely and place in a small bowl with milk, stand for 10 minutes or until soft, squeeze excess milk from bread, discard milk and process bread in a food processor with garlic, shallot and half the lemon juice until smooth. Add yolks, process to combine then, with motor running, add oil in a thin steady stream and process until emulsified. Add half the roe, remaining lemon juice and process to combine. Season to taste with freshly ground black pepper, transfer to a bowl, add chives and remaining roe, reserving some roe and chives for garnish, and stir gently to combine. Refrigerate until cold. Serve, garnished with reserved roe and chives, with lavosh.


Drink Suggestion: Dry pink sparkling wine. Drink suggestion by Max Allen