Salmon roe are the eggs of salmon. Usually they are cured and used like other roe products such as caviar, which is derived from sturgeon roe and is enjoyed as a delicacy in Russian and in Eastern Europe. Salmon roe can be found in many seafood markets and Asian food stores, stocked in the chilled foods section; it is also available canned. Generally, it is less expensive than caviar, but it is still considered a delicacy by many. In Japan, it is called ikura and it is used to garnish sushi. In most other countries, it is simply known as salmon caviar to distinguish it from the original sturgeon caviar.
Salmon roe is harvested from female fish shortly before the spawning process. The eggs are cut out while the rest of the fish is processed for fillets etc. Usually, roe is preserved via salting, but it can also be cured in brine, eaten fresh, frozen, dried, or mixed into pates or spreads. Whole roe are more costly than crushed or compressed roe.
When choosing salmon roe, it should be crisp against your mouth and it should have a slightly salty flavor that doesn't become overwhelmed by oil. Greasy, soft roe is considered inferior.
You can prepare salmon roe in a variety of manners. For instance, combine butter, cream cheese, flour and salt in a food processor to form a dough. Chill for at least an hour, then flatten it into molds and bake until golden. Let cool. Once the pastry molds are at room temperature, spoon in yogurt, salmon roe and sprig of dill. This makes a great party appetizer.
To make sushi, gather a cup of prepared sushi rice, a sheet of nori, wasabi paste and roe. Shape the rice into a small oval and press the bottom side crosswise with your thumb. Cut the nori and wrap it around the rice ball. Dab a small amount of wasabi into each wrapped piece of rice. Finally, spoon in the salmon roe. Roe is also great for using in dips and with crudits. You can use it to top off blintzes and as garnish for pasta dishes. It's delicious on its own too.
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