Sourdough Cod Roe Butter Recipe

Soften and prepare butter

Remove the unsalted butter from the refrigerator 30–45 minutes before starting so it softens to a spreadable consistency (or cut into 8 even pieces and leave at room temperature ~20 minutes). If in a hurry, gently warm in a bowl set over warm (not hot) water until soft but not melted.

Prepare the cod roe

If your cod roe is whole and encased, gently rinse and pat dry. Remove any membrane or connective tissue with a small paring knife. Finely chop the roe or, for an even smoother butter, pulse it briefly in a small food processor (1–2 quick pulses), taking care not to liquefy it. You should have about 3 oz of flaky, slightly grainy roe.

Mince aromatics

Finely mince the shallot and snip the chives. Zest the lemon, then juice it to measure 1 teaspoon. Rinse and chop the capers to reduce salt bursts.

Combine butter and sourdough starter

Place the softened butter in a medium mixing bowl. Add the 2 tablespoons of sourdough starter. Using a sturdy fork or a rubber spatula, mash and beat the butter and starter together until the starter is fully incorporated and the mixture is smooth and homogenous, about 1–2 minutes.

Incorporate roe and seasonings

Add the chopped cod roe, minced shallot, lemon zest, lemon juice, chopped capers, snipped chives, sea salt, and freshly ground black pepper to the butter mixture. Fold everything together gently but thoroughly until the roe is evenly distributed. Taste and adjust seasoning, bearing in mind that roe and capers are both salty; reduce added salt if needed.

Refine texture (optional)

For an ultra-smooth butter, transfer the mixture to a small food processor and pulse 3–4 times until evenly emulsified (do not over-process into a liquid). Alternatively, press the mixture through a fine mesh sieve with the back of a spoon to remove any remaining membranes for an extra-silky finish.

Shape and chill

Spoon the butter onto a sheet of plastic wrap or parchment paper. Shape into a log about 1.5–2 inches in diameter, smoothing the surface with the back of a spoon. Wrap tightly and twist the ends. Refrigerate for at least 1 hour to firm up (or 20–30 minutes in the freezer if you need it sooner).

Serve

Bring the butter to just-softened temperature (10–15 minutes at room temperature) before serving. Slice into rounds and serve on toasted sourdough slices. Drizzle each slice with a tiny bit of extra-virgin olive oil if desired and sprinkle a few extra snipped chives for garnish.

Storage

Store any leftover roe butter wrapped in parchment or airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator before use.