Whipped cod's roe with cured lemons
Serves 6 as a starter
Easy
Total time:
Find out how to make a stylish, dinner party dip in just 15 minutes from olive talent resident Alexina Anatole
Skip to ingredients
For the whipped cod's roe
- 45g sourdough (excluding crusts)
- 70ml whole milk
- 125g smoked cod's roemembrane removed
- 80ml light rapeseed oil
- 1 tbsp fresh lemon juice
- 1 small garlic cloveor to taste
- Pinch of white pepper
For the cured lemons
- 1 lemonwell-scrubbed
- fine sea salt
- caster sugar
To serve
- sourdough
- trout or salmon roeoptional
- dill
- extra virgin olive oil
Method
step 1
Tear up the sourdough into small pieces and soak in the whole milk for 10 minutes, giving it a stir every so often to help it break down.
step 2
Meanwhile, make the cured lemon slices. Cut the lemon in half lengthways, then again quarterways. Slice the quarters into thin slices acrossways (a serrated knife is helpful for this). Lay the slices out on a plate lined with kitchen paper and sprinkle quite generously with caster sugar and fine sea salt. Place aside.
step 3
Add the cod’s roe to the small bowl of a food processor and blend until starting to break up, then add the soaked sourdough and blend until smooth. With the motor running, slowly stream the oil in (like you would a mayonnaise) and then blend until silky, a good couple of minutes.
step 4
Add the lemon juice, zest, garlic and white pepper to taste. Serve as a dip, garnished with the lemon slices, a drizzle of olive oil and dill.
