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Smoked salmon roe glaze

The salmon roe is first smoked for a deep aroma, imparting this flavour beautifully into the glaze. What results is an umami-rich glaze for all kinds of preparations.

By choosing wild salmon roe from Alaska, you make a sustainable and flavourful choice. This salmon roe is rich in omega-3 fatty acids and can be used in many ways in the kitchen, as this component shows.

Makes 400 g.

Allergens & dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian


  • 200 salmon roe
  • 700 mirin
  • 160 white soy sauce
  • 40 ginger

Preparation method

  • Place the salmon roe on a tray that fits into the smoking pan.
  • Use oak smoke dust and gently smoke the salmon roe for 15 minutes, taking care not to overheat the smoking chamber.
  • Cool back the salmon roe in a sealed container.
  • Meanwhile, put the mirin, white soy sauce and ginger on low heat.
  • Slowly boil this all down to a thick glaze.
  • Now stir in the smoked salmon roe.
  • Use this glaze at room temperature. Store in the refrigerator.

Serving suggestions

  • Delicious in a dish with components of eel, shiitake, and spring onion.
  • Pairs well with components of langoustine, lime, and red pepper.
  • Perfect with crab, foie gras, and yuzu.