Whipped Cream Cheese With Mentaiko
Updated October 10, 2023
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 whole sac mentaiko or tarako (about 2 ounces)
8 ounces cream cheese, at room temperature
2 tablespoons heavy cream or milk
1 tablespoon yellow or brown miso paste
About ½ cup thinly sliced scallions
Freshly ground black pepper
Preparation
- Step 1
Whisk together all ingredients. For a thicker texture, whisk just until combined. For a lighter texture, whisk together vigorously for several minutes by hand or with an electric mixer until light and fluffy. Spread on fresh bagels or toast, fold into soft scrambled eggs (a tablespoon for every 2 eggs) just as they finish cooking, or use it in place of the crab filling in crab Rangoon. Store in a sealed container in the refrigerator for up to a week.
Private Notes
Comments
This is the umami spread of my dreams! Thank you Kenji Lopez-Alt for this recipe!
This is the umami spread of my dreams! Thank you Kenji Lopez-Alt for this recipe!
Does anyone know why the ratings are relatively low and/or have any field notes? It's possible people just aren't into the flavor, and that's fine. Thanks!
Debbie, Tarama sounds delicious (i really love it). Having tasted both, i think it works just as well. Surely its not the same, of course, but the delicious combo stands and works for the same principles!