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Poached Cod Roe with Pickled Celeriac Mayo

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2.5 from 2 reviews

  • Author: Mia Irene Kristensen
  • Total Time: 30 minutes
  • Yield: 4 1x


A wonderful and simple seasonal recipe!


  • 500 g fresh cod roe
  • 1 tbsp salt
  • 2 bay leafs
  • Pepper
  • ½ red onion, sliced
  • A little fresh dill or parsley
  • ½ celeriac, peeled
  • 2 white carrots, peeled
  • 100ml water
  • 100ml apple vinegar
  • 75ml sugar
  • 2 tsp salt & pepper
  • 1 handfuld of fresh herbs (eg dill, chives or cress)


Poached cod roe:

  1. Rinse the cod roe in cold water. Wrap the roe in either alu-foil or baking paper.
  2. Bring 1 liter of water to a boil. Add salt, bay leafs, pepper, red onion and dill.
  3. Turn the heat down to medium, Add the cod roe and leave to simmer, lid on, for 25-30minutes.
  4. Drain the cod roe and leave it to cool a bit before serving.

Mustard Mayo:

  1. Whisk the egg yolks, mustard, vinegar, salt and pepper together in a bowl. Keep whisking while adding the oil droplet by droplet until the texture is thick and creamy. Cover the bowl and leave it to rest in the fridge.

Pickled celeriac and carrots:

  1. Cut celeriac and carrots into small squares (0,5×0,5cm). Mix water, vinegar, sugar, salt and a little pepper in a pot and bring to a boil. Add the vegetables and boil over medium heat for 5 minutes. Remove the pot from the heat and leave to cool.
  2. Drain the vegetables, transfer them to a bowl and stir in 4-6 tbsps of the mayonnaise. Add mustard, vinegar, salt and pepper to taste. Fold in the herbs and serve straight away together with the poached cod roe.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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