Caramels with Salmon Roe

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  • Level: Intermediate
  • Total: 21 min
  • Prep: 5 min
  • Inactive: 6 min
  • Cook: 10 min
  • Yield: about 12
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4 ounces heavy cream

1/2 cup sugar

1 lemon, juiced

4 ounces salmon roe


  1. Bring the heavy cream to a simmer over medium heat in a small pan. While it is heating combine the sugar and lemon juice in a medium pan. Put it over medium heat and cook, stirring constantly, until it reaches a light amber color. Carefully pour the cream into the sugar (it can splatter), whisking constantly. Continue to cook and whisk for another 1 or 2 minutes. Let the caramel cool for a few minutes, then drop it by the tablespoonful onto a baking sheet lined with waxed paper. Let cool a few more minutes, then drop a small mound of salmon roe on top of each caramel. Serve.