Instructions

1. 1

   Split the roe sacs and scrape out the roe; whisk eggs with milk.

2. 2

   Finely dice onion and chop chives.

3. 3

   Heat oil and half the butter, then sauté onion over medium-low heat for 2 minutes.

4. 4

   Add pollock roe and stir for 30 seconds to reduce fishiness.

5. 5

   Pour in egg mixture and gently fold for 1–2 minutes into soft curds.

6. 6

   Turn off heat and finish with remaining butter, chives, and pepper using residual heat.

Tips

Nutrition (per serving)