You can find smoked cod’s roe online or at a good-quality fishmonger. The recipe makes more than you need to serve 6, but because the cod’s roe is cured, it keeps well and is great to have around for snacking.
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Yields:
450 mL.
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
47
Ingredients
200g
smoked cod's roe
75g
crustless sliced white bread, roughly torn
1
small echalion shallot, finely chopped, see GH TIP
1tsp.
Dijon mustard
Juice 1/2 lemon, plus extra, optional, to taste
150ml
light olive oil or vegetable oil, plus extra to drizzle
Directions
Step 1Cut the roe(s) in half to expose the soft centres and use a spoon to scoop the roe from the skin (discard skin). Put roe in a medium bowl and gently pour over cold water to cover. Transfer to the fridge for 1hr to soak.
Step 2Drain the soaked roe well, then tip into a food processor with the bread, shallot, mustard, lemon juice and some freshly ground black pepper. Whizz to a smooth paste, scraping down the sides of the bowl several times.
Step 3With the motor running, gradually trickle in the oil until everything is smoothly incorporated. Check seasoning, adding more lemon juice if needed. Scrape into a serving bowl, drizzle with a little extra oil and serve.
GET AHEAD Prepare up to 1 week ahead; cover and chill.
GH TIP If you want your dip to have more of the familiar pink hue of shop-bought taramasalata (normally achieved with beetroot extract), swap the shallot for ½ small red onion.
Per tbsp:
What to read next
Calories: 47
Protein: 2g
Fat: 4g
Saturates: 1g
Carbs: 0g
Sugars: 0g
Fibre: 0.1g
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