Danish Sea Trout Caviar Recipe

Name: FET-FISK restaurant + bars DANISH SEA TROUT CAVIAR Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 100 grams Danish sea trout roe; 1 small, finely chopped Red onion; 2 tablespoons, chopped Capers; 1 tablespoon Lemon juice; 1 tablespoon, chopped Fresh dill; to taste Salt; to taste Black pepper; 2 medium, sliced thinly Potatoes; 2 cups Vegetable oil; to taste Sea salt

Inspired by FET-FISK restaurant + bar

Time30m

Serves4

EXTRAS POTATO CHIPS

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Ingredients

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Danish Sea Trout Caviar

3 1/2 oz (100 grams) Danish sea trout roe

1 small, finely chopped Red onion

2 tablespoons, chopped Capers

1 tablespoon ReaLemon lemon juice

1 tablespoon, chopped Fresh dill

to taste Celtic sea salt

to taste black pepper

Extras Potato Chips

2 medium, sliced thinly Potatoes

2 cups Tuscany sunflower oil

to taste Sea salt

Method

Danish Sea Trout Caviar Preparation

Mix Ingredients

In a mixing bowl, combine the Danish sea trout roe, finely chopped red onion, chopped capers, lemon juice, and chopped fresh dill. Stir gently to mix, being careful not to break the roe.

Season

Add salt and black pepper to taste. Mix gently again and set aside to let the flavors meld while you prepare the potato chips.

Extras Potato Chips Preparation

Prepare Potatoes

Wash and peel the potatoes. Slice them thinly using a mandoline or a sharp knife to ensure even cooking.

Heat Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Fry Potatoes

Carefully add the potato slices to the hot oil in batches. Fry until golden brown and crispy, about 3 to 5 minutes per batch.

Drain and Season

Using a slotted spoon, remove the chips from the oil and place them on paper towels to drain excess oil. While they are still hot, sprinkle with sea salt to taste.