Deviled Eggs & Salmon Roe


Just about to head out and hit the road, but not before this. Friends down the hall were kind enough to prepare dinner for us last night and served up a wonderful witefish in a curry sauce featuring home ground curry spices. Nice, and I wish I'd had the presence of mind to snap a photo.

I didn't come empty handed and presented this bit of an appetizer. Really super easy to make. I followed this recipe from Cheeseslave, and yep, this is a great way to get vitamin K2, MK-4, the form of K2 made by animals for other animals.


What I did differently from the recipe was that I included about a rounded tblsp of finely chopped shallot, and instead of mustard, I chopped about a rounded tbsp of nori (dried seaweed, such as you see as garnish) that's included in the egg. This one is definitely a keeper, for me.


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  1. Anna on June 25, 2009 at 10:00

    Aren't deviled eggs great? I often bring them to communal eating events, if for no other reason than as insurance of something for me to eat. But I always make a lot because everyone seems to enjoy them so they go fast. I also like to use deviled eggs as a way point out how "ordinary" my way of eating really can be. Great idea to use nori. I've been incorporating seaweeds in more ways, too.

    I just love using fish eggs, in all sorts of ways (garnish, as a main ingredient, added texture feature, etc.). One of my favorites is taramasalata, made without the traditional bread crumbs and with homemade mayonnaise.

    But the eggs can get pricey using those tiny "special occasion" jars one finds in the "gourmet section" of specialty markets. I found less expensive carp roe repackaged and sold by weight at an Asian supermarket (99 Ranch Market,in the cooler case with the sashimi grade fish, but that market is at least 20 miles away and traffic can be snarly). But I think that roe had a lot of dye in it – very unnatural color. No ingredients were listed, but the label said seasoned carp eggs.

    I found some jars of preserved Greek style carp roe at a Middle Eastern/Mediterranean/Arab market (also at least 20 miles away). I should have bought more for the freezer.

    Despite living within a handful of miles from the Pacific coast, I haven't had much luck getting fresh fish roe from local fish markets. They usually toss the egg casings when gutting because of low demand (or the fish are already gutted before they receive them).

    Where do you get your fish eggs?

  2. Anna on June 25, 2009 at 17:20

    I emailed the seafood vendor from one of the local farmer's markets. They said they can arrange fresh fish eggs for me but I need to call their main location in Fullerton to pre-arrange for picking the eggs up at one of my local FMs. That will work for me. Wahoo!

  3. Amy Wagner | Camping on June 26, 2009 at 02:30

    Your posts about food get my taste buds going mad this looks fantastic

  4. Mom's Cafe Home Cooking on June 26, 2009 at 06:00

    What a gorgeous presentation! Very nice. I am going to look for the fresh salmon roe at the nearby fisheries. Thanks so much for this great appetizer idea.

  5. carrie on June 26, 2009 at 13:57

    those are awesome-looking!

  6. Richard Nikoley on June 28, 2009 at 10:43


    I'm just 2-3 blocks from Japan Town in San Jose.

  7. zidni on June 30, 2009 at 06:25

    hm…. looks good. saliva drops.

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