UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Cod roe Mozzarella toast

Raw Seafood (Sashimi)

Bread

Beer

Popular menu for kids. You can make it bite size as appetizer.

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Servings
Serving 2
Cooking time
10 min
Total servings
Serving 2
Cooking time
10 min

Ingredients

Sliced bread
2 slices
Sliced mozzarella cheese
2 slices
dill
some
Cod roe (remove skin)
150g
Unsalted butter (room temperature)
150g
Lemon juice
1/2 tbsp

Directions

  1. Soften butter and add spicy cod roe and lemon juice.
  2. Place sliced cheese on the bread. Spread spicy cod roe butter (20g each) on the cheese.
  3. Preheat the toaster and bake the bread until cheese melts.
  4. Sprinkle dill if any.

Remarks

Spicy cod roe butter can be kept stored in refrigerator for 2 weeks.

Best paring with Beer