Lumpfish ("stenbider") roe is used extensively in Danish cuisine, on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp, or in combination with other fish or seafood.
Lumpfish ("stenbider") roe is another roe used in Danish cuisine. It is considered somewhat of a luxury item and is primarily used as a condiment on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp, or in combination with other fish or seafood.