Fried Salmon Roe is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of parboiled salmon roes that are egged, breaded, fried in oil and served with tartar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Salmon Roe.
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This is a classic recipe for a Victorian version of Croquets of Meat or Fish that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 316.—FRIED SALMON ROE.
Boil the hard roe of a salmon or of any other fish — such as cod, pike, &c., and when done, drain and set it to become cold. It must then be cut in slices with a sharp knife, egged and bread-crumbed, fried in butter in a saucepan, and dished up with fried parsley, and eaten with Tartar sauce, No. 38.
Modern Redaction
Ingredients:
roe of salmon, cod, pike etc
1 egg, beaten
100g breadcrumbs
4 tbsp butter
Tartar sauce, to accompany
Method:
Bring a pan of water to a boil, add the hard roes and cook for about 5 minutes, or until done through. Drain the roes and put aside to cool.
Once cold, cut the roes into slices then dip in the beaten egg and coat all over in breadcrumbs.
Melt the butter in a frying pan, add the roes and fry until heated through and golden brown all over. Transfer to a warmed plate, garnish with fried parsley and serve with Tartar sauce.
