75 ml cream
75 ml fish stock
75 ml dry white wine
30 g vendace, rainbow trout, salmon or burbot roe

Let the cream, stock and wine cook briskly in a saucepan until thickened. Remove the pan from heat and gently stir in the roe. Serve immediately with fried or grilled fish dishes.

Recipe source: adapted from "Mätikastike", Nelonen/Eläköön viini!, 1999.