Pollock Roe with Butter and Eggs
A recipe for the festive table and everyday meals! Pollock roe with butter can go on a party spread or serve as an everyday dish — just make a sandwich with this spread. And by serving pollock roe instead of the usual red caviar, you'll intrigue your guests even more.
Pirko Rita
Recipe author
Pollock Roe with Butter and Eggs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
15 g
Fats 67 %
31 g
Carbohydrates 0 %
0 g
311 kcal
GI:
0
/
0
/
0
- Get all the ingredients ready for this recipe: pollock roe, butter (it should be good quality, so an oily film doesn't form on the surface of the spread later), eggs, and some fresh herbs (this spread is especially good with dill, but you can use other herbs too). Take the butter out of the refrigerator ahead of time and leave it at room temperature for a couple of hours. Boil the eggs in boiling water for 12-15 minutes, then cool them under cold running water, peel them, and separate the whites from the yolks. Once the butter is soft, put the amount you need in a deep container. Add the yolks to the same container. Now beat the ingredients with a mixer until fluffy. Grate the egg whites on a fine grater and add them to the same container. Add the pollock roe too. Finely chop the herbs and add them to the rest of the ingredients. Now gently mix everything so all the ingredients are evenly distributed in the spread. The pollock spread is ready to eat. You can serve this sandwich spread with almost any bread: a plain loaf or a French baguette, potato or corn chips, crisp rye crackers, tartlets, crackers, flatbreads, fritters and pancakes, and even Belgian waffles. You can also serve the spread with vegetables — for example, on slices of bell pepper, rounds of boiled potato, or fresh cucumber. Or combine it all: spread some pollock paste on a piece of bread, top it with a slice of fresh cucumber, and garnish the sandwich with dill. So all in all, it's a versatile recipe. Afterword. Roe from cod-family fish is prized for its delicate taste and also has nutritional value. It contains Omega-3 fatty acids; vitamins A, B, C, E, and PP; and micro- and macronutrients like iodine, iron, phosphorus, and sodium. Pollock roe improves the health of skin, nails, hair, and eyesight, stimulates cell growth, and benefits the heart.
Caloric content of the products possible in the composition of the dish
- Dill - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
- Pressed pollock roe - 131 kcal/100g
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