The Best Ikura Sandwich Recipe You'll Ever Make: A Gourmet Delight
Ikura Sandwich: Salmon Roe, Cream Cheese & Avocado
A simple open-faced ikura sandwich needs very little: crisp bread, a cool creamy base, fresh vegetables, herbs, and salmon roe added at the end. It works for brunch or as a small appetizer and gives this page a distinct use from our broader red-caviar recipe hub.
Red Caviar Collection | Chum Salmon Caviar | Coho Salmon Caviar
Ingredients
Serves: 1–2
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- 2 slices sourdough, baguette, or a toasted bagel
- 2 tbsp cream cheese or mascarpone
- Lemon zest and fresh dill
- Avocado and cucumber, thinly sliced
- 2–3 tbsp chilled ikura
- Optional lemon juice or olive oil
Instructions
- Toast the bread until crisp, then let it cool slightly.
- Prepare the spread: combine cream cheese with lemon zest and dill.
- Build the sandwich: spread the cooled toast and add cucumber and avocado.
- Add the ikura last: spoon chilled salmon roe over the top immediately before serving.
- Finish: garnish with dill and, if desired, a small amount of lemon juice.
Variations
- Smoked salmon: add a thin layer of smoked salmon beneath the vegetables.
- Bagel: use a toasted bagel for a brunch version.
- Spicy: mix a small amount of chili sauce into the cream cheese.
Which Salmon Roe?
Chum, Coho, Pink, or King salmon roe can all be used. Choose the species according to your preferred egg size, texture, and flavor.
Frequently Asked Questions
Can I make it ahead?
Prepare the spread and vegetables ahead, but assemble the toast and add the roe close to serving so the bread stays crisp.
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How should I store leftover roe?
Keep it refrigerated in a tightly closed container and follow the product-specific directions. See our Salmon Roe Storage Guide.
Where can I find more red-caviar recipes?
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