Salmon roe, called Ikura in Japan, is highly prized by caviar lovers around the world. Deep orange with a big pop. This red-orange roe comes from the most prized Alaskan Pacific "Chum" salmon. Alaskan salmon, known worldwide, travel to the sea after hatching and later return to their native fresh water rivers to spawn. They produce large red eggs because of that time spent in salt water and the diet it provides. Chinook and Coho salmon were also transplanted from the Pacific Northwest to the Great Lakes some 30 years ago. These hatchery-raised fish produce large orange eggs due to their exclusive freshwater diet while retaining the intense salmon flavor.
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AVOCADO TOAST WITH RADISH, LEMON ZEST, AND SALMON ROE CAVIAR
Salmon Roe Caviar can elevate a lot of dishes, including a seemingly simple piece of avocado toast. We love the flavor explosion that comes when this sharp and briny roe meets tart lemon zest and bitter radish slices, especially when it’s all atop a bed of creamy avocado and toasted sourdough. Follow the recipe to discover what makes this avocado toast so special, or mix it up to create your own ideal breakfast or snack.
INGREDIENTS
4 tbsp Salmon Roe Caviar
4 slices sourdough bread, toasted
1 avocado
3 radishes, sliced thin
1 lemon
Red chili flakes
Salt and pepper
Optional additional garnishes
Thinly sliced scallions
Minced red onion
Fresh arugula
Sliced cherry tomatoes
Everything seasoning
DIRECTIONS
After toasting your sourdough bread, mash your avocado and spread evenly among each slice. Top with radish slices, then zest a lemon over the toast and add a squeeze of fresh lemon juice. Sprinkle on red chili flakes, salt, and pepper to taste, and then finish each toast with a tablespoon of Salmon Roe Caviar and additional garnishes as desired.
