Lumpfish roe is the king of apéritifs' canapés. Lumpfish roe is made of small fish eggs collected just after the egg-laying. The fish laying the eggs is called the "lump". The eggs are then cleaned, salted then left for maturation.
Usually, lumpfish roe is eaten on small toasts slightly grilled and buttered. You can replace the butter by cream cheese or crème fraîche. For a bit of originality, you can savor them on a chicory leave with cream cheese and dill.
Country of origin: Iceland
Portion Size: 100 Gr