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Salmon roe and horseradish butter sauce

This butter sauce is light due to the use of dashi. The salmon roe and algae powder add a nice salty flavour. This recipe uses a yellow algae powder.

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 850g.

Allergens & dietary requirements

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


  • 100 onion, finely diced
  • cloves garlic
  • 30 butter
  • 250 white wine
  • 500 dashi
  • 300 whipping cream
  • 150 butter
  • 10 algae powder
  • 200 salmon roe
  •  as needed salmon roe
  •  as needed salt and pepper

Preparation method

  • Sweat the onion, garlic, and butter in a covered pan.
  • Deglaze with the white wine and boil down.
  • Then add the dashi and boil down to half.
  • Add the whipping cream and bring to the boil.
  • Pass through a fine sieve.
  • Place in a thermoblender to emulsify the butter through the mixture.
  • Now add the 200g salmon roe and algae powder and blend for 1 minute.
  • Pass through a fine sieve and season with salt and pepper.
  • Warm the sauce gently, stirring frequently.
  • Use a hand blender to slightly froth the sauce.
  • Finish by stirring in some salmon roe and serve immediately.

Serving suggestions

  • Delicious with components of halibut, salsify and saffron.
  • Pairs well with scallops, hazelnut, and Jerusalem artichoke.
  • Perfect with sea bass, dill, and groats.