Salmon Roe (Ikura) with Crème Fraîche and Chips

Method5 steps · about 5 min

1. 1

   Step 1: Spoon the 1/2 lb purchased ready-to-eat cured salmon roe into a serving bowl. Keep it refrigerated and bring it out only when ready to serve.

   Uses 1/2 lb purchased ready-to-eat cured salmon roe (ikura)

2. 2

   Step 2: Open the one bag of furikake chips or plain salted chips and pour them into a separate dry serving bowl.

   Uses 1 bag furikake chips or plain salted chips

3. 3

   Step 3: Open the jar of crème fraîche (1 jar) and set it out with a clean spoon. Keep it refrigerated until serving.

   Uses 1 jar crème fraîche

4. 4

   Step 4: Wash and finely chop the chive (1 bunch) bunch, then put the chopped chives in a small serving bowl.

   Uses 1 bunch chives, finely chopped

5. 5

   Step 5: Set out the four prepared components. For each bite, take one chip, add a spoonful of crème fraîche, then a spoonful of ikura, and finish with a sprinkle of chopped chives. Assemble and eat immediately so the chip stays crisp. Keep the ikura and crème fraîche cold; if the ikura sits out for more than 30 minutes, nest its bowl in a shallow bowl of crushed ice. Store remaining components separately: chips airtight and dry, and ikura, crème fraîche and chives sealed in the refrigerator. Use the ikura within 2–3 days or its shorter product-label limit.

   Uses 1 actual chip per bite · A spoonful per bite · A spoonful per bite · A sprinkle per bite · Crushed ice, if needed to keep the ikura bowl chilled