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Stenbiderrogn med burrata - Opskrift på mad med stenbiderrogn
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Lumpfish roe with burrata

Recipe for lumpfish roe with fresh burrata, a hint of horseradish and griddled bread.
Course Lunch, Starter
Cuisine Danish
Total Time 15 minutes
Servings 2 servings

Ingredients

  • 100 g lumpfish roe
  • 2 small burrata - or 1 large (halved)
  • 1/2 small shallot, finely chopped
  • 1 tbsp lemon juice
  • 1/2 tsp finely grated horseradish - perhaps a little more, taste as you go
  • Fresh cress
  • Freshly ground pepper and a pinch of salt if needed
  • Toasted or griddled bread
  • Red-veined sorrel to serve (optional)

Instructions

  • Gently fold the lumpfish roe with the finely grated horseradish, shallot and lemon juice. Do it carefully so you don't crush the eggs.
    Taste as you go when it comes to the amount of horseradish – some roots are hotter than others. I prefer to buy a piece and grate it myself.
  • Place the burrata on 2 plates and open them up gently.
    If you are using one large burrata, halve it and place the halves with the creamy, cut side facing up.
  • Top with the lumpfish roe and fresh cress, and season with freshly ground pepper.
    *Lumpfish roe is sometimes slightly salty in itself, so judge for yourself whether a little extra salt is needed. If you are serving griddled bread with flaky salt alongside, the dish should not be seasoned with salt.
  • Serve with griddled bread, ideally brushed with a little oil and sprinkled with a little flaky sea salt.