Friday, March 30, 2012

Odd Ingredient du Jour: Flying Fish Roe

I'm still exploring the local H Mart's variety of foods for work lunches. The only requirement being minimal prep, as our office lacks a real kitchen.

Last week, I bought tobiko, aka flying fish roe. It was a random purchase- I like salmon roe much better, but it was exponentially more expensive, and I wondered if it would dry out faster due to the larger egg surface area.

So I was left with these weird little fish eggs. In a late-night moment of craziness, I smeared them all over a bagel with cream cheese. And it was pretty tasty, about as good as lox spread, but a little more subtle. I also dipped asparagus spears into cream cheese, then the roe. That technique emphasizes the roe's almost crunchy texture, and is a great rice-less take on contemporary sushi.

Then this morning, I woke up craving rye crepes.

And that's how tobiko blini was born.

The nutty rye flour balanced well with tangy creme fraiche and the sweet, salty roe. Not bad at all. My next project is going to be soft-scrambling eggs with the tobiko. I've seen stir-fry recipes involving tobiko, so it's not that crazy to cook it.

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