Danish Trout Roe

Danish Trout Roe

Danish Trout Roe (Oncorhynchus mykiss) is a unique trout roe based on its composition and taste characteristics.Their size is smaller and their texture crunchier than salmon roe. Sweeter than salmon roe, trout roe have a crunchy texture and offer an explosion in the mouth revealing the iodized notes characteristic of this species.The structure of trout roe is more uniform, without excess fluid, the roe are elastic and dense, if you eat a spoon of Danish trout roe, in its pure form, it will “roll” and burst deliciously in your mouth. The color of Danish trout roe can vary from brilliant fire orange to scarlet. It is more resilient and less salty making it suitable for all including children. They have a diameter of 2-3 mm.

Ingredients / Composition

Danish Trout Roe (Oncorhynchus mykiss bred in Denmark), Salt.

Nutritional values

Nutritional values ​​per 100 g

Energy unit                                      829 kJ / 100 g

Fat                                                   11 g / 100 g

Saturated fatty acids                       1.5 g / 100 g

Carbohydrates                                 0 g / 100 g

Salt                                                    3g / 100 g

Danish trout roe is also an excellent source of proteins, vitamin D and Vitamin E. It is digested 60% better than meat, so it is recommended to eat those who are on a diet or have problems with being overweight. The energy value of trout roe is 254 kcal per 100 g. The use of Danish trout roe for the body is also due to its composition. It contains micro and macro elements - magnesium, zinc, manganese, iron, potassium, calcium.

It is served as an independent appetizer or makes sandwiches or salads. For the exquisite delicacy obtained from trout, we offer the most pleasant and favorable prices.

Danish trout roe is obtained from freshly caught fish and salted right on the farm. Salt acts as a preservative and therefore the product can be stored for a long time without the risk of spoiling or losing its original taste characteristics.

You can buy Danish trout roe packaged in sterile glass jars of different volumes. It is recommended to Danish trout roe in the morning. It is served with toast. It also goes well with butter. But in the latter case, be careful, because butter is high in calories and large quantities can cause obesity.

Danish trout roe is rich in poly-unsaturated fatty acids of the type omega 3, making it very healthy. It also provides you with energy thanks to its vitamin D. Trout (Oncorhynchus mykiss) is a freshwater fish, from the salmon family. In the wild, it generally lives in strongly running and clear water. Trout is mainly a carnivore. In the wild, it feeds on worms, insects and sometimes small fish.

There are many different species of trout but there are only commercially available rainbow trout. Rainbow trout gets its name from its colorful sides, which have a pearly luster.

How to store Danish trout roe

You can store Danish trout roe for two days in the refrigerator. An unopened jar of  Danish trout roe can be kept in the refrigerator for a month. Once opened, it must be consumed within 10 days.

How to eat Danish trout roe

Danish trout roes are eaten on toasted and buttered toast. To vary a little, you can replace the butter with cottage cheese or fresh cream. Even more original, you can eat them as a decoration with dill on endive leaves garnished with fromage frais mixed with fresh cream.

Note that Danish trout roes are never heated as they discolor.

Blinis with Danish Trout Roe

Ingredients:

1. 4 eggs
2. 200 g buckwheat flour
3. 0.5 ml whole milk a
4. a little salt, a little clarified butter
5. 1 cup sour cream
6. 1 glass of Danish Trout Roe

Preparation time: about 25 minutes

Preparation:

First, the buckwheat flour, the eggs, and some salt are mixed. Then the milk is slowly added. Then the whole thing has to be stirred into a dough. In the next step, the clarified butter is baked in a pan. This must have the shape of thin crepes. As soon as the clarified butter is baked, the Danish trout roe is distributed in small quantities on the finished blinis. If desired, a little sour cream can be added to refine the taste. The finished blinis can then be arranged.

A little tip: Instead of the homemade blinis, you can also use ready-made ones from the supermarket. Alternatively, the blinis can of course also be completely replaced. Jacket potatoes are ideal for this. These must first be cooked until they are soft. Then the peel is removed and then the potatoes have to be cut into slices. It is advisable to make thicker slices, as the sour cream and the Danish trout roe are distributed on top. Depending on your preference, Danish trout roe variety can also be varied with this recipe.

Danish Trout Roe (oncorhynchus mykiss). This wonderful roe has increased popularity. It is similar in color to salmon roe with a brilliant fire orange flare with a delicate sweet and smoky flavor. The trout roe are smaller than the salmon roe, and its texture more assertive on the palate. Its taste is also brighter and milder than its salmon counterpart. Perfect accent when used as a garnish, in sauces, or cold gel preparation. A great addition to any fish carpaccio or tartar.

Packaging: Glass Jar or Tin Can

Pearl Size: Medium
Flavor: Delicate smoke with hint of sea salt
Region/Status: Denmark / Farmed

Product of Denmark