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!
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!
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
- 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)
- 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!
What would you serve caviar dip with?
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