I should call this post, “What to Do with a Container of Tobiko Left Over from the Holidays.”
Three ounces of flying fish roe, just sitting in my fridge. I didn’t want to make sushi. I didn’t want to waste it. What to do, what to do?
1/2 pound cream cheese
1/2 cup to 1 cup sour cream (I used closer to a cup)
1 large clove garlic (or two small ones)
1- or 2 Tablespoons diced red onion (how much do you like onion? I just threw it in)
Salt, pepper and Sriracha to taste
3 ounces of tobiko
Throw the garlic into the food processor and chop it up. Add the cream cheese, sour cream and onions and blend until creamy.
Add a little squirt of Sriracha, some salt and pepper. Taste it. Adjust. More salt? More sour cream? A little more Sriracha?
If it’s good, pour it into a pretty bowl. Fold in about 3/4 of the tobiko.
Top off the dip with a little mound of the remaining tobiko. Because that makes it look pretty.
Eat with salty potato chips. Yummy.