Smoked Fermented Trout Roe, Cabbage Recipe
Recipe information
Make Smoked Fermented Trout Roe, Cabbage in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Cured Trout Roe (smoked & fermented)
Pickled/Charred Cabbage & Garnish
Accompaniments & Service
Cured Trout Roe (smoked & fermented)
1. Clean and inspect
Gently remove the trout roe from the sack if not pre-separated. Inspect for any membrane pieces and remove them carefully with a small spoon or your fingertips. Work gently to keep eggs whole.
2. Brine & fermentation mixture
In a small bowl combine 2 tsp fine sea salt, 1 tsp sugar, 1 tsp smoked sea salt and 1 tbsp white wine vinegar. Add 2 tbsp cold sterile water and 1 tsp starter culture (optional) and whisk until dissolved. This creates a lightly saline, slightly acidic medium to begin a mild fermentation and flavoring.
3. Cure the roe
Place the cleaned roe in a non-reactive container (glass or ceramic). Gently pour the brine mixture over the eggs, making sure they are just covered. Press down lightly to remove large air pockets but do not break the eggs. Cover with plastic wrap or a tight lid leaving a small vent for gases. Refrigerate at 38–42°F (3–6°C) for 24–48 hours. Check after 24 hours: eggs should have taken on a slightly firmer texture and a subtle tang; longer time increases firmness and tanginess.
4. Rinse and smoke-salt finish
After fermentation, carefully drain the brine and gently rinse the roe with cold water, then pat dry on paper towels. Transfer to a clean bowl and sprinkle the smoked sea salt evenly, tossing very gently to coat. Add 1 tbsp neutral oil and gently fold to keep eggs separated and glossy.
5. Rest before serving
Allow the finished roe to rest refrigerated for 1 hour to let flavors settle. Keep covered and use within 5 days. When serving, handle gently with a spoon so you don’t crush the eggs.
Pickled/Charred Cabbage & Garnish
6. Prepare quick pickle
In a small jar or bowl combine 3 tbsp apple cider vinegar, 2 tbsp water, 1 tsp sugar and 1 tsp fine sea salt. Stir until sugar and salt dissolve.
7. Salt and massage cabbage
Place 2 cups thinly sliced cabbage in a bowl, sprinkle a light pinch of the pickle liquid over it (about 1–2 tbsp), and toss. Press the cabbage down, cover, and let sit for 10–15 minutes to soften and take up a touch of acid.
8. Char the cabbage (optional)
Heat a heavy skillet or cast iron over medium-high heat until smoking slightly. Add 1 tsp neutral oil and spread the cabbage in an even layer. Allow it to char without moving for 1–2 minutes, then toss and let additional edges char 1–2 minutes more; total time 3–4 minutes. You want some caramelized edges but still some crunch. Remove from heat and immediately toss with lemon zest and 1 tbsp chopped fresh dill. If you prefer no char, simply toss the massaged cabbage with the remaining pickle liquid, lemon zest and dill.
Assembly & Service
9. Toast and prep base
Lightly butter 8 toast points or slices and toast until golden. If using crusty bread, slice thinly and toast in oven at 375°F (190°C) for 6–8 minutes until crisp.
10. Plate the components
Spread 1/2 tsp softened butter or 1/2 tsp creme fraiche on each toast. Spoon 1/2 tsp creme fraiche onto each piece if using separately. Place a small nest (about 1–2 tbsp) of the charred/pickled cabbage on each toast.
11. Top with roe
Carefully spoon 1–2 teaspoons of the smoked fermented trout roe atop the cabbage on each toast piece. Use a small spoon and gentle motions to avoid breaking the eggs.
12. Finish and garnish
Sprinkle microgreens or chopped chives and a little dill over each toast. Add a tiny grind of black pepper if desired. Serve immediately with additional creme fraiche and lemon wedges on the side.
13. Storage note
Keep leftover roe refrigerated in an airtight container with a thin layer of neutral oil on top to prevent drying. Use within 5 days. Leftover cabbage keeps 2–3 days refrigerated.
Local Coupons
No local coupons found for this recipe's ingredients.