I was gifted with a pound of masago (the tiny roe often found on sushi) and am at a loss. Short of eating it with rice (or sneaking a spoonful every time in in the kitchen), I've no idea what to do with this stuff. There are only so many spoonfuls I can consume in the next week or so before I feel like never eating any sort of fish eggs ever again, which is something I would like to avoid since I've also got salmon roe in the fridge at the moment.
Can anyone help (short of sushi or baked salmon)?
Please & thank you!
re: Big Bunny
I do know that salmon roe only keeps for a few days. I'm guessing that the OP should use that gift of roe reasonably quickly. BigBunny definitely has the right idea - to use it in everything.
Baked salmon with masago is sounding particularly appealing right now. Here's a link to a recipe:
Back in the late 60s I'll bet it was there an hors d'oeuvre making the rounds called Caviar Pie. I see recipes all over the Web for it. Here's one of them:
This one calls for 4 ounces of caviar, but if I recall correctly you easily use 8 ounces. It's been decades since I had it--or even thought of it--but I know I really liked it at the time.
On a bagel with cream cheese
Tossed on pasta just before serving with EVOO and/or butter; other seasoning as you see fit.
Tossed on an omlette or on scrambled eggs -- again, just before serving.
You can freeze masago wth only a little textural loss. Keep in mind that it is salty; you may want to cut back on other salt.
I like it as an addition to sunomono
Also, you could break it down into smaller packages and toss it in the freezer for future use...