Prep 3 mins
Cook 0 mins
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.
- 1⁄2 cup mayonnaise
- 3 tablespoons fish roe, sweetfish
- Gently fold the roe into the mayonnaise in a small bowl.
- Refrigerate until you are ready to use.
- 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.