If you’re looking for an impressive appetizer to serve at your next dinner party, look no further than stenbiderrogn. This Danish caviar is made from the roe of lumpfish, and it’s absolutely delicious.
But perhaps you’re wondering what is stenbiderrogn or how exactly to serve it. Don’t worry, we’ve got everything you need, including some great stenbiderrogn recipes to really get your friends talking about how fancy you are (without the fancy price tag).
Table of Contents
What is stenbiderrogn?
Stenbiderrogn is Danish caviar and is made from lumpfish roe. The eggs are salted and then canned, and the resulting product is a delicious and elegant appetizer. It’s often served in late winter and early spring in restaurants throughout Denmark.
As anyone from Denmark will tell you, stenbiderrogn is perfect for special occasions, and its unique flavor will be sure to impress your guests. It’s also very healthy, being packed with protein even if the serving sizes are relatively small.
That said, it can be on the pricier side, especially when the weather is bad (which, let’s face it, is a lot of the time from January to March in the Nordic countries when stenbiderrogn is most commonly available). This is because the fishing boats aren’t able to sail if the weather is too terrible, meaning supply is down when demand is up.
But when the weather allows it, you can really tell as prices will tend to drop to as low as 25 kroner (about USD 3.66) for 100 grams of stenbiderrogn.
How to make blinis with stenbiderrogn
The most common way that stenbiderrogn is served is with blinis, which are like small, savory pancakes. My tried and true (and very easy!) blinis with stenbiderrogn recipe is below.
Ingredients
- 100g plain flour
- 1 egg, separated
- 150ml milk
- 25g melted butter
- 1 bunch of chopped chives
- Cooking oil
- 150g stenbiderrogn (lumpfish roe)
- 150g crème fraîche
- 1 finely chopped shallot or red onion
- Fresh dill
- Salt and pepper
Instructions
- Put the flour into a bowl, make a hole in the middle and add the egg yolk along with half the milk.
- Whisk the mixture until smooth and, while doing so, slowly add the rest of the milk, followed by the butter and chives.
- Separately whisk the egg whites until they start to stiffen then fold them into the flour mixture.
- Lightly grease a frying pan, then add spoonfuls of the batter to sizzle for around two to three minutes on each side so that they are golden. Flip each one when they start to bubble as that’s a good sign that the side is done.
- Set aside and keep warm.
- On top of each blini, place a small dollop of creme fraiche, a smaller spoon of stenbiderrogn, and a sprinkle of finely chopped shallot/red onion and some dill. You can also season to taste with the salt and pepper.
It’s an incredibly easy recipe that looks very impressive when you serve it to guests – and tastes amazing too!
Other stenbiderrogn recipes
While stenbiderrogn with blinis is the most common way that this is served, there are other options if you want to be adventurous. I’ve gathered some of my top picks below (although note that they’re in Danish, so you may have to run them through Google Translate if you’re not quite at the stage of speaking Danish yet).
1. Ryebread chips and stenbiderrogn starter
This easy starter of ryebread chips and stenbiderrogn creates a very luxurious variation of “chips and dip”. It’s sure to get people talking when you place this in the center of the coffee table as a pre-dinner appetizer!
Related: Danish Bread (Rugbrød): The Ultimate Guide
2. Vegetable fritters with stenbiderrogn
These vegetable fritters with stenbiderrogn are a personal favorite, not only served with the lumpfish roe on top as any number of additions can take this one up a notch. Adding caviar is certainly a fancy choice though, not to mention that it tastes good.
This is also one of the few stenbiderrogn recipes that can be served as a main dish, if that’s something you prefer.
3. Green waffles, eggs and stenbiderrogn
Green waffles, eggs and stenbiderrogn may not immediately sound like the most delicious food choice, but don’t let the green aspect turn you away. If you’re looking to take your next brunch to the next level, consider serving this.
It’s a very easy, very yummy and very healthy breakfast option – and the fact you’re serving caviar will make you the talk of your group!
4. Potato pasta with stenbiderrogn
Sure, you could always use regular pasta here. But why not try potato pasta with stenbiderrogn as something different? You will need a spiralizer or mandolin to make your life easier when cutting the potatoes however, from there, the process is very simple.
As you’ll see in the recipe, they actually also use hibiscus powder to dust this dish with some real elegance. That said, it’s going to be fine if you leave this out.
Related: Danish vs Dutch: Are They The Same? (+ All the Differences)
What does lumpfish caviar taste like?
Lumpfish caviar has a similar taste to sturgeon caviar, but it is not as refined or delicate. The flavor of lumpfish caviar is more robust and earthy, with a slightly fishy, salty taste. This type of caviar is perfect for those who enjoy bolder flavors.
If you’re looking for a caviar that is more delicate in taste, sturgeon caviar is a better option. However, if you’re looking for a caviar that is less expensive, lumpfish caviar is a great choice.
Is lumpfish caviar real caviar?
Lumpfish caviar is often marketed as a cheaper alternative to sturgeon caviar, but it is not actually real caviar. Caviar is defined as the salt-cured roe of sturgeon fish, so lumpfish caviar does not meet this criteria. That being said, lumpfish caviar can still be a delicious and elegant appetizer, perfect for special occasions.
If you’re looking to save some money, lumpfish caviar is a good option, but if you’re looking for the real deal, sturgeon caviar is the way to go.