Trout Caviar

By Brett Laidlaw | November 16, 2011


Listen Online

The word “caviar” conjures images of opulent luxury and the crashing waves of the Caspian Sea — not the lakes and streams of Wisconsin. Yet in the fall, Wisconsin waters yield the jewel-like egg sacs of freshwater caviar.

Commentator Brett Laidlaw shares the story of his favorite local delicacy.

Recipe: From Trout Caviar: Recipes from a Northern Forager by Brett Laidlaw.


  • ¼ cup trout roe
  • ¼ tsp salt


Rinse eggs and drain in a sieve. Put the roe in a small bowl and gently mix in salt. Cover with plastic wrap and let sit for 3 to 4 hours; the salt penetrates quickly. The caviar will keep for 3 to 4 days in the fridge.

Serve with dark bread or blini, good butter, sour cream or crème fraiche.

Brett Laidlaw

Brett Laidlaw

Brett Laidlaw is the author of the book and the blog Trout Caviar and the author of Trout Caviar: Recipes from a Northern Forager.
2018-01-19T17:51:24-06:00Tags: , |

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