Rinse the roe under cold running water. Bring 2 cups of water to a boil with the salt. Add the roe and reduce the heat. Simmer until roe turns brown and firm, about 5 minutes. Drain well.

In a heavy skillet, cook the bacon until crisp. Remove to drain. Turn the roe in the same pan just to heat through, about 2 minutes. Drain and pour out any excess fat. Place roe on heated platter.

Carefully pour the vinegar into the hot pan. Stir over high heat to pick up any bits from cooking the bacon and roe. Add the capers and pour this sauce over the roe. Serve at once with the crisp bacon and garnish with chopped parsley.