The Northall at the Corinthia Hotel serves King’s oscietra caviar atop crisped brioche, egg yolk and Rhug Estate venison tartare. Source: Jodi Hinds Photography

You Gotta Roe With it: The Best Canapés to Bring to the Table

If you’re an avid sushi eater or a Japanese cuisine connoisseur, you’ve probably heard of Salmon roe.

Known as Ikura in Japan, Salmon roe is commonly added to sushi, salads or served on its own – as a delicacy, spread over a small crisp, followed by a sip of only the finest French champagne. And, if you’re not familiar with Salmon roe or even the term ‘roe’ chances are you have heard of Caviar.

Whether or not you know either of the two, there’s good reason to include it in your diet. Its health benefits are becoming widely regarded as a superfood and what better reason than to add it to your canapés menu for your next dinner event?

What is Salmon Roe?

Salmon Roe, or Ikura in Japanese, is the developed eggs of the Salmon fish. Typically orange and larger than other commonly eaten roe, Ikura is a popular yet, expensive ingredient used in Japanese cuisine. It’s popular in sushi dishes, in salads, in Kaisen-Don, or served alone. Known for its salty flavour, its not quite as strong as the black caviar and has a slightly milder taste.

The difference between Salmon roe and Caviar

Essentially ‘roe’ refers to all unfertilised eggs collected from marine animals. Therefore Salmon roe refers to the eggs of a Salmon fish. Caviar refers specifically to the salted eggs of the Sturgeon fish family. All fish eggs are ‘roe’ but they’re not all caviar. Although true caviar comes from a Sturgeon fish, the word “caviar” is loosely used for all types of salted unfertilised fish eggs. That’s why Salmon caviar is used to describe Salmon roe although technically they’re not the same.

The health benefits of Salmon Roe

Like all fish foods, Ikura is filled with Omega 3 fatty acids which work wonders on your overall health. The benefits of Omega 3 are well documented; regulating inflammation, boosting the immune system and improving cognitive function. Salmon roe is filled with antioxidants such as Astaxanthin, providing its orange colour, which has been linked to benefits for your skin, heart and joints.

Ikura is rich in vitamins, minerals and other nutrients that can be challenging to get in certain diets. Full in vitamin B essentials, Salmon Roe plays an important role in converting food into useful energy so it might be worth swapping out that morning coffee. Other vitamins include Vitamin A, C, E and K all vital antioxidants that can be lacking in many diets.

The best part? All these nutrients are bioavailable so they are easily absorbed by your body. You don’t need huge amounts either to reap the benefits, only a few tablespoons of Salmon roe is enough.

Where can I get Salmon roe in Perth?

Whether you want to dine at a fancy restaurant or source your own, Salmon roe isn’t too hard to acquire. Premium Salmon Roe can be purchased in jars at fish food markets such as; Atlantic Seafood Market and Burswood Seafood Market as well as Japanese and Korean shops.

Salmon Roe can be found on the menu of high end restaurants, especially ones that do fine Japanese cuisine. Nobu Perth, one of the finest restaurants in the city features the delicacy on its menu.

Recipes to Whip Up

Salmon Roe & Smoked Salmon Capers

Ingredients
  • 100 grams smoked salmon
  • 2 tablespoons goat cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon fresh dill
  • Dash of sea salt
  • Salmon roe or caviar

A classic combination of smoked salmon and salmon roe or caviar, topped with capers and dill on top of toast bread. If you don’t want to take the time to toast bread, simply use cocktail bread, crackers or even blini (pancakes) to use for the base. These elegant salmon canapés come together in no time and are great with white wine or champagne. Arrange them on a large platter and you’re set for the evening!

Canapés Five Ways

Ingredients
  • 5 thin white bread slices
  • Butter
  • Horseradish (jarred)
  • 150 grams Smoked salmon
  • Dill
  • Dash of sea salt
  • Salmon roe or caviar

Directions
Cut out 10 circles from the slices of white bread, about 5 cm (2 inches) in diameter and spread with a little butter and horseradish. Roll the smoked salmon in rosettes shape, arrange on the bread circles and garnish with dill.

Remove the crust from the white bread slices and cut into diamond shapes about 6 cm (2 1/2 inches) long. Spread with butter. Top with caviar and garnish each canapé with 1/2 quail egg and a sprig of dill.

For the cress and cottage cheese canapés:

Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. Top with watercress, cottage cheese, and diced peppers.

Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. For each canapé, spread the canapé base with a few flakes of horseradish and top with the one shrimp and a tomato half.

If you’re looking for a night of fine dining in Perth, enjoy one of the 5 best degustations.

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