Name: Caviar dip, my way
Prep time: 10 min
Total time: 10 min
Ingredients: 200 g creme fraiche, full fat (or vegan alternative); 150 g cold smoked salmon roe (or vegan alternative); 3-4 tbsp finely chopped chives; freshly grated horseradish (to taste); freshly cracked black pepper (to taste)

Caviar dip

Caviar dip has been trending in Finland, and I feel like every one of my food blogger friends has posted a recipe for it now! We’ve had it lots of times whilst celebrating May Day and New Year’s Eve, Midsummer and Independence Day… Pretty much every “big” day there is 😀 A while ago a popular Finnish foodie couple posted about it on their Instagram, aaand people went literally nuts with it here! And I totally get why. If you are a fan of fish roe and potato chips, you already know this is going to be a heavenly combination bursting with flavor and texture!

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“Caviar” dip…

I know I’m calling this a “caviar” dip, but I’m definitely NOT using real caviar here. I mean… it would be a bit too much of a splurge for me personally. (Though now I’m dreaming of a caviar + potato chip pairing trial à la Food and Wine.) Instead, I love to use cold smoked salmon roe! I personally adore the gentle smokiness it adds to the mix, but you could of course use any fish roe you like, or use a plant based alternative. Since salmon roe is also rather large in size, the fish eggs pop in your mouth in a fun and textural way as you eat!

…my way

The recipe is extremely simple. Just mix the roe with some creme fraiche (or plant based alternative!) and season to taste! I love to add freshly grated horseradish, black pepper and chives – and that’s really it! To change things up a bit, I sometimes use some fresh dill, or a squeeze of lemon. Either way, this dip is heavenly served with potato chips, or spooned on top of some sweet and malty dark rye bread.

Caviar dip, my way

Caviar dip is decadently delicious served with potato chips or with some dark and sweet rye bread! I love to make mine with cold smoked salmon roe, chives, horseradish and creme fraiche.

Course dip, Snack

Servings 4 people

Author Juulia

Prep Time 10 mins

Total Time 10 mins

Pin Recipe

Equipment

grater

Ingredients

200 g creme fraiche, full fat (or vegan alternative)
150 g cold smoked salmon roe (or vegan alternative)
3-4 tbsp finely chopped chives
freshly grated horseradish (to taste)
freshly cracked black pepper (to taste)

Notes:

To change things up a bit, you can add in some fresh chopped dill if you want, and a squeeze of lemon!

You can also substitute the chives with a few tablespoons worth of very finely chopped shallot.

If you're using plant-based seaweed roe, you can add a tiny bit of liquid smoke for the smokey effect!

After a while, the horseradish may start congealing the dip a bit. Don't freak out, it still tastes fantastic! If this bothers you, leave the horseradish out.

Instructions

Mix the creme fraiche with the salmon roe and the chives. Season to taste with freshly cracked black pepper and freshly grated horseradish ( I add about 1 tbsp depending on how pungent the horseradish is.)
Serve the caviar dip with potato chips, or spoon on top of some sweet and malty dark rye bread!

The horseradish effect

Note: Horseradish can indeed make the dip sort of congeal after a while. It has enzymes (? dunno if that’s the correct word, I’m not a scientist!) that cause gelling when reacting with other things. I remember reading about this in relation to salmon roe in particular, but I simply can’t find the article anymore! Here’s however a link to another post regarding gelling ketchup with horseradish! If the change in this dip’s consistency bothers you, you can grate the horseradish to a separate little pinch bowl. Then just add a sprinkle on top of each dip covered chip as you eat them!