Equipment
Ingredients
Base
- 200 g cream cheese, softened to room temperature
- 50 g mentaiko
- 15 g white miso paste
Aromatics and Acidity
- 20 g scallions, finely chopped, green and white parts
- 5 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Using a paring knife, gently slice the mentaiko sacs open lengthwise. Use the back of the knife blade to carefully scrape the tiny roe out from the membrane. Transfer the roe to a small dish and discard the outer membrane.
Place the softened cream cheese and white miso paste into a mixing bowl. Vigorously beat the mixture with a silicone spatula until it is completely smooth, homogenous, and free of any lumps.
Add the scraped mentaiko roe, finely chopped scallions, and lemon juice to the cream cheese mixture. Gently fold the ingredients together until the roe and scallions are evenly distributed throughout the spread, taking care not to crush the delicate roe.
Transfer the prepared spread to an airtight container. Refrigerate for at least thirty minutes before serving to allow the savory umami and allium flavors to properly meld.
Chef's Notes
- Using the back, dull side of your paring knife to scrape the mentaiko prevents you from accidentally cutting through the delicate membrane and mixing it into your finished spread.
- Shiro miso, or white miso, is preferred here over red or awase varieties because its natural sweetness and lower salt content perfectly balance the highly savory nature of the mentaiko.
- The sharp flavor of the raw scallions will bloom and become more pronounced as the spread sits in the refrigerator. If making this more than 24 hours in advance, consider reducing the scallion quantity slightly to prevent it from overpowering the seafood notes.
Storage
Refrigerator: 4 days — Store in an airtight container. The scallion flavor will intensify over time.
