FEATURED SEAFOOD Mullet Roe, Caviar, Trout Roe
Fish roe can be intimidating. We dug into the archives to find a relatable roe recipe. This one comes from Mrs. Mary Dudley Price from the Seafood Strange cookbook published in 1987 by the NC Maritime Museum in Beaufort, NC.
1/2 cup cooked roe
2 tbsp lemon juice
3 slices of white bread
3-4 cups olive oil
Place the fish roe, drained of liquid, and lemon juice in the bowl of a mixer or blender and blend on low speed until thoroughly mixed.
Trim crusts from the bread and soak the slices in cold water. Squeeze the bread thoroughly.
Break the bread into the mixture and blend at medium high speed until thoroughly mixed. Add the oil gradually. The mixture should thicken to the consistency of thick mayonnaise
Serve in the center of a salad tray ringed with slices of green pepper, tomatoes, olives, cucumbers, and lettuce, or serve as an appetizer with buttered toast or crackers.