Home / World / Europe / Sweden / Salmon Roe with Red Onion, Mayonnaise, and Dill

Salmon Roe with Red Onion, Mayonnaise, and Dill

Nutrition Facts

Per 265g serving

% Daily Value based on a 2000 kcal diet

Calories 498 kcal

25% DV

Total Fat 42.1g

65% DV

Monounsaturated Fat21.8g

Polyunsaturated Fat12.4g

Saturated Fat6.7g

Trans Fat0.2g

Total Carbohydrate 12.9g

4% DV

Fiber1.9g

Starch5.5g

Sugars5.5g

Protein 18.6g

37% DV

Animal Protein18.0g

Plant Protein0.6g

About

A rich, high-fat seafood topping mixture made primarily of salmon roe, red onion, and mayonnaise. It is calorie-dense, high in omega-3 fats and sodium, with moderate protein and low-to-moderate carbohydrates from onion.

Ingredients

Vitamins & Minerals

Vitamins

Nutrient	Amount	DV%
Choline	182.0mg	33%
Vitamin A	198.0mcg	22%
Vitamin B1	0.2mg	13%
Vitamin B12	24.6mcg	1025%
Vitamin B2	0.7mg	55%
Vitamin B3	0.9mg	6%
Vitamin B5	2.1mg	42%
Vitamin B6	0.3mg	16%
Vitamin B7	18.4mcg	61%
Vitamin B9	44.2mcg	11%
Vitamin C	8.1mg	9%
Vitamin D	15.2mcg	76%
Vitamin E	3.4mg	23%
Vitamin K	58.7mcg	49%

Minerals

Nutrient	Amount	DV%
Calcium	86.0mg	9%
Copper	118.0mcg	13%
Iron	2.9mg	16%
Magnesium	34.0mg	8%
Phosphorus	338.0mg	48%
Potassium	356.0mg	8%
Selenium	43.0mcg	78%
Sodium	1780.0mg	77%
Zinc	1.6mg	15%

Salmon Roe with Red Onion, Mayonnaise, and Dill

Headnote

This is a study in contrast: saline, rich, sharp, and fresh. The salmon roe must remain intact and luminous, the onion finely cut to temper its bite, and the mayonnaise used with restraint so the dish stays poised rather than heavy. Dill brings the final lift, giving the plate clarity and finish.

Recipe essentials

Dish category: Cold appetizer
Cuisine or origin: Nordic-inspired
Course type: Starter
Yield: 2 servings
Serving size: 132.5 g
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Difficulty: Easy

Equipment

Cutting board
Sharp knife
Mixing bowl
Rubber spatula
Chilled serving plates or a shallow serving dish

Ingredients

Salmon roe, 180 g
Red onion, very finely chopped, 35 g
Mayonnaise, 45 g
Dill, finely chopped, 5 g

Method

1. Place the salmon roe in a chilled mixing bowl and inspect it gently. The grains should remain separate, glossy, and unbroken.

2. Add the finely chopped red onion and fold once or twice with a spatula, just enough to distribute it without crushing the roe.

3. Add the mayonnaise and fold again with deliberate restraint until the mixture is lightly bound. The finished texture should remain loose, pearly, and distinct, not creamy or mashed.

4. Fold in the dill at the end and mix only until evenly dispersed. Taste a small amount if needed; the balance should be saline from the roe, cleanly sharpened by onion, and softened by the mayonnaise.

5. Chill briefly for 5 minutes if time allows, then serve immediately while the roe remains firm and vivid.

Plating and serving

Spoon the mixture into a shallow, chilled dish or divide it between two small plates. Shape it lightly rather than compactly, allowing the roe to remain visible. Finish with a few strands of dill over the top so the plate reads fresh, precise, and composed.

Professional notes

Keep the onion cut very fine; any large piece will dominate the roe.
Use mayonnaise sparingly so the dish retains tension and definition.
Serve cold and promptly, before the roe loses its spring and gloss.

KetoLow-carbGluten-freeDairy-freePaleo