“The large Korean market i frequent often has food samples on Saturday. Recently they were offering steamed mussels topped with a pinkish sauce that was just lovely. I asked how it was made and this was it. I've enjoyed it with breaded seafood appetizers, cold poached shrimp, in fish tacos. The number of servings is fairly arbitrary - it will depend on how you are using it.”
READY IN:
3mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 12 cup mayonnaise
  • 3 tablespoons fish roe, sweetfish

Directions

  1. Gently fold the roe into the mayonnaise in a small bowl.
  2. Refrigerate until you are ready to use.
  3. Note: You can add a little Tabasco or chopped shallots, or whatever, but I really like the pure taste of the roe. I used sweetfish roe, because that was what the market used, it is a finely textured roe.

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