This dip gets its pink hue from carp roe, though cod can also be used. The briny little balls are mixed with breadcrumbs, lemon juice, and olive oil. The result is a creamy, salty spread that's incredibly addictive.
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If you follow the recipe for these Egg Shooters from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg you'll find that they aren't exactly deviled eggs, more like hard-boiled eggs topped with Olive Oil Mayonnaise and Pickled Peppers or with Crème Fraiche and Salmon Roe. I decided to take a little liberty with the recipe and tweak it into a fancier version.