The brightest thing in the bowl was a scoop of glistening salmon roe on top, flanked by sliced scallions and a lemon wedge. After the noodles were gone, I chased down each remaining slippery orb ...

Ikura (cured salmon roe, also known as salmon caviar) and kombu (which is sold dried in packs) can be purchased from shops specialising in Japanese ingredients. If using the kombu, soak one or two ...

Lox, another cold cured fish, is made by soaking salmon for ... In place of traditional raw egg, use salmon roe or caviar.

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours ... to a smooth puree. Boil the eggs for 4 minutes then cool under ...