Vegan Salmon Roe Recipe
I’m going to show you how to make a vegan salmon roe in under 20 minutes! This plant-based salmon roe is salty and tastes / looks just like caviar but vegan!
Salmon roe and caviar are both types of fish eggs, but they come from different species of fish and offer distinct characteristics in terms of flavor, texture, and price. And since I’ve created vegan caviar before, I figured I would create an orangish, reddish-coloured vegan salmon row.
Related Recipe: Vegan Fish Fingers Recipe
Vegan Salmon Roe
One of the biggest food trends that I’ve noticed on the internet right now is caviar… who knew that fish eggs would become super popular and mainstream to eat. Either way, because it’s trendy I wanted to make sure that a vegan salmon row existed for people to try plant-based that replicates the look and taste instead of actually eating fish eggs, because.. ew.
If you’re looking for a copycat salmon row recipe that’s vegan, you’re going to love this one! This recipe is also gluten-free and nut-free! Perfect for vegans and people with fish allergies too!
How do you make vegan caviar? It’s easy to make in terms of ingredients, but in terms of forming the actual balls / eggs, you’ll need a kitchen tool called the spherificator which creates spheres from our mixture. You can order a spherificator on Amazon if you can’t find one in stores since it’s a very specific tool and so much fun to use!
Related Post: Vegan Scallops in Garlic Butter Sauce
INGREDIENTS FOR SALMON ROE (VEGAN):
- Water
- MSG
- Salt
- Annato powder
- Sodium Alginate
- Calcium Chloride
KITCHEN EQUIPMENT:
- 1 cup water
- 1 tbsp MSG
- 1 tsp salt
- 1 tsp Annato powder
- 1¼ tsp (2.5 g) sodium alginate (0.5%)
- 2 cups water
- 1 tsp (5 g) calcium chloride (0.5%)
- Bring 1 cup of water to a boil. Add MSG and annatto powder and whisk until dissolved.
- Allow to cool completely.
- Add MSG-water and sodium alginate to a blender, and blend until well combined.
- Strain the mix and store it in the fridge covered in plastic wrap for a few hours to get rid of the air bubbles.
- When ready to use:
- In a medium size bowl, dissolve the calcium chloride in 2 cups water, and fill a second bowl with water.
- Using a syringe or a caviar maker like the Spherificator, make your caviar! (various techniques below)
- After a minute, remove the caviar spheres from the calcium bath with a slotted spoon, rinse them in the clean water bath and serve immediately.
- The jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no liquid inside.
- Store caviar in the fridge for up to 2 weeks
- Serve with vegan sushi (link ours) blinis, toast points, vegan creme fraiche, or butter.
Caviar Maker: Follow the instructions included
With syringe: Fill a syringe with the alginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough (about 3 inches from the bath surface) for the drops to sink and to prevent the formation of a tail. Don’t go too high or the drops may break into smaller drops creating “baby” drops.
Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!
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