Seafood

JAPANESE JEWISH MORNING CELEBRATION

by:
March 20, 2020
Photo by LeBec Fin
Author Notes

A while ago, I made up a TOBIKO cream cheese scallion bagel, but i wasn't so pleased, so i thought about a salmon roe version. i've always loved the silkiness and the pop that one gets from salmon roe sushi, but i needed to tone down the saltiness of the roe. This version is the result and I love it! —LeBec Fin

  • Prep time 30 minutes
  • Serves 1
Ingredients
  • 1 SESAME BAGEL, cut in half crosswise and then lengthwise , to make 4 C's
  • 2 ounces SALMON ROE
  • 8 tablespoons SHREDDED NORI
  • 12 tablespoons whipped cream cheese
In This Recipe
Directions
  1. Rinse the salmon roe under very cold water in a sieve for a few minutes. Transfer the roe to a fresh bowl of cold water to cover generously, with some ice cubes in it. Let sit for 5-30 minutes, so the roe will soak/lose some salt. Stir occasionally with your finger. Lift the roe into the sieve and rinse again, and drain. Transfer to a small bowl.
  2. Meanwhile, spread whipped cream cheese on the flat side of the bagel pieces to cover. Press shredded nori all over.
  3. Lift roe from bowl and spread all over the cream cheese. Eat! Roe will often fall off, but you just put them back on the bagel piece. The longer the roe sits on the the cream cheese, the more it stabilizes.

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Review
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.