Salmon Roe Tahini Bites
THE WHY BEHIND THIS RECIPE
This recipe was made by a Cooking in Color approved chef, Mariah Holstein, for a dinner party I hosted with Seatopia! Read more about the tips we discussed for preparing fish here, and follow chef Mariah @mariahholistic!
I feel like roe is a hack to just make anything fancier and more fun. These bites are simple and elegant. The rich, briny pop of sustainably produced salmon roe pairs beautifully with creamy green tahini and bright lemon zest, all on top of crisp cucumber or sourdough (we used the Hasi 36 hour fermented sourdough which is the only bread I’ve had in the last 10 years that does not upset my stomach!). Roe is packed with omega-3 fatty acids btw, so they aren’t just colorful and pretty but also packed with nutrients!
Code is COOKINGINCOLOR1 for 15% off your first Seatopia order. It’s regeneratively farmed but most importantly, it’s the most delicious fish I’ve ever had in my entire life. Read more in this issue of my substack!
Total time: 10 minutes
WHAT YOU NEED
Makes enough for 8-10 people
INGREDIENTS
2-3 Seatopia Salmon Roe- defrosted
2 large cucumbers
1 tub of Eat Sunny Green Tahini (you won’t use it all!)
1 lemon, zested
Dash of salt and olive oil to taste
HOW TO DO IT
Slice cucumber into 1/4-1/2” rounds, use a small spoon to carve out a small divet in the top to best hold the toppings. If using bread, toast the bread and slice into small pieces.
Scoop a small amount of Eat Sunny Green Tahini onto the top of cucumber or bread.
Top with salmon roe.
Sprinkle with lemon zest, a tiny dash of salt and a drizzle of a high quality olive oil
Swaps, Tips &Tricks
Use a non-metallic spoon to serve salmon roe, as metal can affect the delicate flavor.
Assemble right before eating to keep cucumbers crisp and bread from getting soggy.
Don’t add too much to the finish! A pinch of salt and a light olive oil drizzle is all you need—let the roe shine.
Keep it chilly! Cold ingredients keep the roe’s texture firm and the flavors clean.
