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Salmon roe and almond emulsion

A delicious creamy emulsion of salmon roe and almond.

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 1000 g.

Allergens & dietary requirements

  • Nuts
  • Cow's milk
  • Lactose
  • Fish
  • Pescetarian


  • 150 almonds
  • 400 milk
  • 200 salmon roe
  • 300 olive oil
  • 135 rapeseed oil
  • piece lemon juice
  •  as needed salt

Preparation method

  • Cover the almonds with the milk over low heat and cook gently for 30 minutes.
  • Let cool to room temperature.
  • Purée the almonds and milk to a somewhat smooth crème.
  • Add the salmon roe and blend well again.
  • Pass through a fine sieve. Weigh off 540g of the mixture to use in the next step.
  • Now emulsify the olive oil and rapeseed oil into the mixture, like you would for a mayonnaise.
  • Season with salt and the lemon juice.

Serving suggestions

  • Combines well with components of mussel, garlic, and smoked paprika powder.
  • Perfect with components of cucumber, oyster leaf, and shallot.
  • Delicious when combined with langoustine, lime, and avocado.