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