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| my local fish man - the stenbiderrogn is the pink-ish stuff in the bowl upper left. |
i knew that spring was on its way at last when i stepped into the fish store saturday morning and lo and behold, there was a big bowl of
stenbiderrogn - google translator tells me that
stenbider is lumpfish, but i have to say that a literal translation of "stone biter" sounds better in my ears. these delectable fish eggs taste of pure spring and the season doesn't last long - from late february to late april, sometimes into may.
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stenbiderrogn w/creme fraiche and red onions
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the best way to eat them is very simply. toast a piece of ordinary sliced bread, butter it generously, add a good spoonful of the lightly salty pink roe, a dollop of creme fraiche and a sprinkling of finely-chopped red onions. the fresh, springy pop of the eggs between your teeth just cannot be beat. they don't taste fishy at all, but light and fresh. a sure sign of spring. at least here in denmark.
