Roe Salad With Coriander and Grapefruit Sauce

O Meu Tempero

Look for frozen packages of cod roe in specialty markets or you may need to order them online (or ask your local fishmonger for a source). The roe is boiled and then sliced and served with blanched potatoes, chickpeas, tomatoes, and onion on a platter, with cilantro and grapefruit as garnishes. A sauce is made by blending together cilantro with olive oil and grapefruit juice.


  • 1 cod roe (pack frozen)
  • 1 kilogram potatoes
  • 2 cans chickpeas
  • 2 tomatoes
  • 1 onion
  • 1 bunch coriander
  • 1 grapefruit
  • salt (to taste)
  • extra virgin olive oil (to taste)


  1. Boil the roe in water seasoned with salt until opaque.
  2. Drain, let cool and slice.
  3. Peel the potatoes, cut into cubes and cook in water seasoned with salt.
  4. Drain and cool.
  5. On a large serving platter, arrange the potatoes, chickpeas, roe, tomato wedges and chopped onion.
  6. Garnish with coriander leaves and grapefruit sections.
  7. For the dressing: Place the coriander, olive oil, salt and juice of half a grapefruit.
  8. Serve the salad drizzled with the dressing.
Discover more recipes from O Meu Tempero


Yummly User