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RECIPE: Deviled Roe

For those just entering the world of tinned fish (welcome!), you might be familiar with the popular tinned tuna, sardines or octopus, but some of our offerings may be new territory for you. Such as the Tinned Hake Roe. You may be wondering, should I try this? Let’s just say, in Spain and Portugal, Hake Roe is a delicacy, and a common tin to reach for in the stacked Conservas aisles of the local mercado.

 

Purists will eat it straight out of the can (not our first choice), others will fry up the roe in some olive oil, add salt, and eat on a buttered piece of toasted sourdough (yum!). We, however, are still in the summertime mood, and with the help of one of our favorite local chef-pals, Mike O’Connell (@rooftopgourmet – go follow him on insta!), we’ve got a spin on a backyard bbq appetizer classic.

 

Deviled Roe (make 16 servings)

What You’ll Need:

1 tin Jose Gourmet Roes of Hake
8 hard-boiled eggs, shells removed
5 tablespoons mayonnaise
1 teaspoon smoked paprika
salt & pepper to taste
Island Creek Osetra Caviar for garnish (optional, but let’s be real…)

How To Make:

Remove the hard-boiled yolks from the whites and place them in a bowl with the hake roe. Ratio should be roughly 1 piece hake roe : one egg (roughly 8 pieces in the tin). Reserve the egg whites for later. Add the mayonnaise, paprika, salt and pepper to the bowl and mash with a fork until smooth and creamy. Transfer the mixture to a Zip Lock plastic bag and snip a ½ inch off of one of the bottomv corners. Pipe the mixture back into the egg whites. Top with caviar (or scallions!) and serve chilled.