Whipped smoked cod's roe
This very simple taramasalata-esque dip is made from whipped smoked cod’s roe. It comes together in minutes, and is a brilliant appetiser or canapé. Although nowadays cod’s roe is most closely associated with Greek taramasalata, smoked cod’s roe was a very popular appetiser in the UK in the 1930s, when it was served on buttered toast. It can still be found in traditional fish smokehouses or ordered online.
Ingredients
Metric
Imperial
Whopped cod's roe
- 1/2 smoked cod roe, outer skin removed
- 75g of lemon juice
- 2 garlic cloves, grated to a paste
- 20g of Panko breadcrumbs, blended until fine
- 15g of water
- 900g of oil
Herb oil
- 250g of oil
- 250g of soft herbs, a mixture of parsley, dill and chervil
Method
Blend all whipped cod's roe ingredients except the oil until they form a smooth paste
- 1/2 smoked cod roe, outer skin removed
- 75g of lemon juice
- 2 garlic cloves, grated to a paste
- 20g of Panko breadcrumbs, blended until fine
- 15g of water
Emulsify the neutral oil into the paste, and then taste and adjust the seasoning
- 900g of oil
For the herb oil, blend both the ingredients together until the herbs have completely broken down and the oil begins to get warm. If using a Thermomix, blend until the oil reaches 83°C
- 250g of oil
- 250g of soft herbs, a mixture of parsley, dill and chervil
Once blended, pass the herb oil through a muslin cloth
To serve, add some herb oil to a bowl. Top with a spoonful of the whipped cod's roe
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