Danish caviar, Stenbiderrogn, is a real treat and a small luxury Danes enjoy in the early spring. March is usually the high season, so now is the time to try it out.

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By Henrik Stender

During the early spring you can find many menus using stenbiderrogn in the Danish up-market restaurants. However, why not enjoy the delicate, salty and fresh taste of the Danish caviar at home?

The caviar comes from the eggs of the roe of the lump-fish (in Danish stenbider). The big, bulky and rather ugly fish comes to the Danish waters every spring to lay its eggs.

Normally an expensive delicacy, the price comes down when in season and in abundant supply. It  all depends on how many there are in the Danish waters. Last year there were not that many, and the price remained too high for any real indulgence, in 2015 they were in massive supply and prices dropped to DKK 25/100 grams.

According to the fishmongers, the same is happening right now – and today 1 kilo could be had for DKK 350 – reaching a price of DKK 35/100 grams.

So what are you waiting for? NOW is the time to indulge in this delightful delicacy, and it is even healthy as well.



In March 2015 the abundant supply of Stenbiderrogn brought the prices down to an all time low of DKK 25/100 gram. Not yet seen in 2016.

In March 2015 the abundant supply of Stenbiderrogn brought the prices down to an all time low of DKK 25 per 100 g. Sold at the moment for DKK 35/100 g  if you buy in bulk or DKK 45 if you only want  100 grams. However fans will tell you to buy in bulk and just enjoy!.

There are a number of recipes, but here I give you my favourite, the old-fashioned version. Depending on your purse, you can calculate from 50 grams per person.

When the price is at its lowest, I always calculate more, as the indulge recipe below reflects!

If you do not have time to make blinis, you can opt for toast instead. Use all the same ingredients and just replace the blinis with toast. Ask your fishmonger if you should add salt, I sometimes do before serving as it enhances the taste. It also depends on wether or not they salted it – look for salted or usalted.

Old-fashioned stenbiderrogn with blinis

BUY  700 g cleaned Stenbiderrogn ( Okay this is the indulge recipe!)


600 ml milk

100 ml crème fraiche

30 g fresh yeast (look for Gær in Danish supermarkets)

1 teaspoon honey

180 g all purpose (plain) flour

180 g buckwheat flour

3 egg whites

3 egg yolks

A pinch of salt

Butter and oil for frying

TIPYou can add spinach to the blinis if you want a more “green” feel to them.


4 large spring onions (many people use red onions, but I prefer the spring ones due to their delicate taste)

Dill or chives

Cremefraiche 38 %

The Stenbiderrogn:

Taste the cleansed stenbiderogn, if it is not salty enough, rinse it in cold water, drain the water off, add salt to taste and put it in the refrigerator for two hours before using it (you can cheat and just add salt if you are pressed for time).

Making the blinis is simple ( they are really like small pancakes):

Warm the milk, until 27°C (finger warm), mix in the yeast, add the creme fraiche, honey, egg yolk and the two flours and mix until the dough is firm and smooth. It is easiest to make the dough in a kitchen machine with a dough hook.

Let the dough rise until it has doubled its size, 45-60 mins. While the dough is rising, whip the egg whites and then fold them gently into the risen dough with a wooden spoon.

Heat a frying pan over medium heat and melt butter and oil in the pan. Portion spoons of dough into a hot frying pan and fry them on both sides, until golden brown.

Coarsely chop the spring onions and finely chop the dill and chives.

Serve the blinis with Stenbiderrogn, topped with crème fraiche, spring onions and dill or chives.