I have Salmon Roe. Would this work?

Cafe Society
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I got some salted salmon roe from a Korean market yesterday that I’ve been craving. Problem is, I’ve never made it so I don’t know how to prepare it. I think they are raw, but since its already salted and spiced up, I don’t need to do too much to flavor it. I was going to just steam it on a plate with some green onions until a fortuitous episode of Iron Chef gave me an idea: Egg Custard!

So tell me if this would work:

I’ll scramble a couple of eggs, add a bit of soy sauce and water to it. Then I’ll mix in there some green onions and sliced mushrooms. I’ve had this similar dish in some Japanese restaurants so I think I can replicate it. But this time, I’m going to add in the salted salmon roe. Put the thing into a small bowl, plastic wrap it, and steam it until its done. I hope that will turn out ok, I’m looking for a standard steamed egg custard with the fishy flavor mixed in

I’m also going to probably soak the roe in water for an hour as its really really salty. I also thought of milk, but dunno if that would mess up the taste. Anyone have an idea?

Also, regarding the egg custard, I’ve read some receipes online that uses creme fraiche but I have no idea what that is exactly or what it tastes like. Can I just add some milk? Would that make it a little creamy? Or too creamy? Or too milky?

What I don’t want is for the egg custard to come out with the texture of boiled egg whites (that happened once when I was making a creamed corn egg custard. it turned out too eggy and I didn’t like it). With this dish, I want a soft, silken texture, like soft tofu. Can I get it by adding some milk and water to it?

I’m making it tonight so any ideas for additional ingredients, please let me know. Incidentally, my mom has made it with ground beef in the egg so I know that works, but I want the fish roe to be the star of the dish so I’m trying not to use any more meat. The Iron chef used some crazy ass vegetables last night that I don’t know about, so that’s out of the question. I might have some seaweed I can shred and put on top after its done though.

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  1. Make toast.

  2. Slice diagonally into quarters.

  3. Put salmon roe on it.

  4. Eat.

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Salmon roe would be great with your custard, but I wouldnt cook it. If I were to cook it I would mash it up with olive oil and onions. I would personally use it as a garnish.

You can buy Creme Fraiche in some markets, but its easy to make. Just heat cream to 90 degrees F, and let set at room temp for 24 hours. You can then sweeten it or flavor it with whatever is appropriate for your dish.

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Maybe I’m betraying my Minnesota roots, but no butter on the toast?

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I don’t.

I should point out that I eat ‘salmon caviar’. I don’t know if it’s the same thing as what the OP bought. But in any case, I find butter takes away from the fish eggs. Some people use it though.

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Google chawanmushi for recipes/techniques.

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Yes, that’s it! Now that I know its true name, I can write it down in my Death…oh wait, wrong thing, sorry! :o:smack:

Looks like I’ve got some choices, I can add chicken broth, of which we have several cans of, and maybe I’ll cheat and add another protein seems most receipes have 2. I’m thinking of scallops, chicken breast, or Japanese fish cake…

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It worked!

Came out really great. Just the texture I want, like soft, silken tofu. The salmon really worked well with the rest of the egg, I just wish I made a bigger bowl of it!

I still have a lot of salmon, maybe I’ll make some for tomorrow…