Hake roe on toast recipe

Hake roe on toast

This hake roe recipe is the perfect starter to surprise your guests. A very easy recipe to prepare, which gives centre stage to this delicate seafood product.

Ingredients

  • 2 fresh hake roe
  • 12 slices of toast
  • 50 g mayonnaise
  • 2 eggs
  • Chives

Method

Wrap the hake roe in cling film so that it does not break when cooked. Cook for 15 minutes in a flat pan without letting them touch each other.

Allow the roe to cool, remove the film and peel off the skin. Make a small cut in the skin and pull it off. It comes off very easily in strips. Cut the cleaned roe with a sharp knife, lengthwise into strips to make toast, or into slices to make square canapés. Boil the eggs and separate the yolks. Crumble them with a fork.

Spread mayonnaise on each piece of toast, top with a strip of hake roe, then a dollop of mayonnaise, a little crumbled egg yolk and chopped chives.

MARISKITO TIP: To make the roe more compact, for use in salads for example, cook it for longer to increase its consistency (up to 30 minutes).

If you want to know more about hake, don't miss our blog article.

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