I used to love cod roe as a child, but have only prepared it myself a couple of times, and then only from ready-cooked roe, pressed and canned. I spoke to the fishmonger and he advised me to boil it for about 15-30 minutes, after which it should be firm enough to to slice and fry.
However, it has just occurred to me that you can smoke roe, although I haven’t yet decided whether it should be hot smoked or cold smoked. A quick google suggests that people do either, and sometimes both.
I am going to be busy tomorrow (board gaming), but a common thing I see is “brine it for an hour, then dry and leave in the fridge for 24 hours”. So I think I will do that now, and then I can look at it again on Sunday.
Another thought – smoked roe, isn’t that what you make taramosalata from?