Lumpfish caviar substitutes
Lumpfish caviar substitutes — 6 options, ranked, with the exact amount
Use Capelin roe (masago)
Same amount by volume as the lumpfish caviar
The best substitute for lumpfish caviar is capelin roe, sold as masago, measure for measure, or tobiko if you want more crunch. If your recipe simply says caviar and you are not spending sturgeon money, lumpfish, capelin or bleak roe is what you actually want, and none of them pretends otherwise.
- Verdict —
- Works
- Best for —
- canapes
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of lumpfish caviar | Verdict |
|---|---|---|---|
| 1 | Capelin roe (masago)canapes | Same amount by volumeWorks | Works |
| 2 | Tobiko (flying fish roe)canapes | Same amount by volumeTweak it | Tweak it |
| 3 | Bleak roe (lojrom) or trout roeSkagen toast | Same amountFor lojrom; use about two thirds the volume for trout roeTweak it | Tweak it |
| 4 | Salmon roe (ikura)canapes | Use about half the volumeYou'll taste it | You'll taste it |
| 5 | Anchovy paste + black sesame seedscanapes | 1 tsp anchovy paste plus 1 tsp black sesame per 1 tbsp roeYou'll taste it | You'll taste it |
| 6 | Black olive tapenade or finely chopped norivegetarian canapes | Same amount by volumeDotted rather than spreadYou'll taste it | You'll taste it |
Capelin roe (masago)
similar taste and texture
Almost the same size bead, almost the same price, and sold in every Japanese grocery and most large supermarkets near the sushi counter.
- Best for
- canapes, blini, Skagen toast, egg dishes, sushi
The closest match by a clear margin. Slightly sweeter and less aggressively salty than jarred lumpfish, and usually orange rather than black, so a black-and-white canape becomes an orange-and-white one. Taste it before salting anything.
Tobiko (flying fish roe)
enhanced taste, different texture
Firm, glassy beads with a genuine snap, available in black, orange, red and green.
- Best for
- canapes, blini, Skagen toast, sushi, deviled eggs
Crunchier than lumpfish roe, with a mild sweet-smoky flavour rather than a plain salty brine, and it looks superb because the beads stay separate and glossy. Costs a little more and is worth it on a party platter.
Bleak roe (lojrom) or trout roe
enhanced taste, different texture
Lojrom is the Swedish premium version of exactly this idea, and it is the roe traditionally served on Skagen and with vasterbottenspaj.
- Best for
- Skagen toast, canapes, vasterbottenspaj, blini, potato dishes
Lojrom is cleaner, golden-orange and less salty than jarred lumpfish, and considerably more expensive. Trout roe has much larger beads that burst rather than pop, which reads as luxury but dominates a small canape, hence the smaller quantity.
Salmon roe (ikura)
different taste and texture
Big, glossy, orange beads that make a canape look like a restaurant dish.
- Best for
- canapes, blini, smorrebrod, egg dishes
Each bead is a mouthful of rich, oily brine rather than a small salty pop, so the effect is completely different and much more assertive. Use half as much or it overwhelms both the plate and the palate, and expect it to visually dominate anything small.
Anchovy paste + black sesame seeds
different taste and texture
The no-roe fix that keeps both the salt and the dark speckled look on a canape.
- Best for
- canapes, egg dishes, dips, potato salads
Honest about what it is: a salt-and-appearance stand-in, not a texture one. There is no pop at all, and the flavour is far more fishy and savoury, so use less than you think and taste as you go.
Black olive tapenade or finely chopped nori
different taste and texture
The vegetarian option, with the right colour and the right salt hit.
- Best for
- vegetarian canapes, blini, egg dishes, crostini
Right colour, right salinity, completely different texture, so this only works where the roe was mostly decorative. Tapenade is also more acidic and olive-forward, which is good on crostini and odd on creme fraiche.
Questions
5 questionsIs lumpfish caviar real caviar?
Strictly speaking no. The word caviar properly refers to salted sturgeon roe, and lumpfish roe is a different, far cheaper fish, usually dyed black to look the part. It is sold honestly as lumpfish caviar or lumpfish roe, and it does the same job on a canape at a tiny fraction of the price.
What is the cheapest substitute for caviar?
Lumpfish roe itself is one of the cheapest, along with capelin roe sold as masago. Both give you the salt, the visual pop and the little burst of brine that a canape or a blini needs. If a recipe says caviar and you are not buying sturgeon, these are what it means in practice, and there is no shame in it.
Can I just leave the caviar off?
Usually yes, since it is a garnish rather than a structural ingredient. But it is supplying salt and a visual focal point, so add a pinch of flaky salt and something with contrast such as finely chopped chives, dill or black sesame. On Skagen toast or blini, a garnish of some kind is what stops the dish looking unfinished.
Why does my lumpfish caviar turn everything grey?
Because it is dyed and the dye is water-soluble. Tip the roe into a fine sieve, rinse gently under cold water until the water runs clear, and drain it on kitchen paper. Then spoon it on at the last moment rather than stirring it in, and creme fraiche and egg will stay white.
What is the best caviar substitute for blini or Skagen toast?
Capelin roe (masago) for value, tobiko if you want a satisfying crunch and a striking look, or bleak roe (lojrom) if you want the genuinely traditional Swedish choice and do not mind paying for it. All three go on measure for measure with lumpfish roe, with creme fraiche and chopped dill underneath.
Tips for substituting lumpfish caviar
6 tips- Jarred lumpfish roe is dyed and the dye bleeds, so rinse it gently in a fine sieve and drain it on kitchen paper before use, or it will streak grey through creme fraiche, egg and potato.
- Add roe at the last possible second and never stir it into anything warm. Heat turns the beads chalky and disperses the salt, so a Skagen mix or an egg salad should be finished and chilled before the roe goes on.
- Roe is traditionally served with a bone, horn or plastic spoon rather than a metal one. It costs nothing to follow the convention and it looks right on the table.
- It is very salty, so taste the base before seasoning. Skagen mix, egg salad and potato salad all need less salt than usual when roe is going on top.
- A tablespoon per person is plenty as a garnish. Roe is a punctuation mark rather than a layer, and piling it on flattens everything underneath.
- Keep the jar cold and use it within a few days of opening. Once the seal is broken it deteriorates quickly and starts to taste tinny.