Tarako Canapé 鱈子のカナッペ

japanese cake

Since I thawed frozen tarako たらこ (salted Japanese cod roe) and there was an extra eggs sack left, I made this dish just on a whim as an appetizer. It was simple and quick but quite good

First, I mixed mayonnaise and tarako (1 tbs each) with a small amount of lemon juice (#1). Meanwhile I lightly toasted four “cocktail” pumpernickel bread squares and placed them on a small aluminum foil lined cookie tray (#2). I thinly spread the tarako-mayo mixture on the bread (#3). For good measure, I also added slices of Gruyere cheese  (#4). I grilled them in the toaster oven until the cheese melted.

I garnished them with small dab of tarako on  top. A perfect small dish to start the evening with wine or sake.

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