Jacob’s favourite cod’s roe dip

Jacob’s favourite cod’s roe dip

By
From
Everyday Seafood
Serves
6 as a starter, or up to 10 as a bite

My son Jacob adores this dip. It was originally created as a bar snack to serve with drinks at Outlaw’s Fish Kitchen in Port Isaac and has been on the menu ever since. Easy to make, it’s a great dish for a party and keeps well in the fridge for 3–4 days. I serve it topped generously with smoked paprika and garlicky olive oil, with a pile of warm flatbreads to tear and scoop up the dip. You should be able to get good smoked cod’s roe from your fishmonger, although you may need to order it in advance. Alternatively, you can order it online from www.thecornishfishmonger.co.uk.

Ingredients

Quantity Ingredient
400g smoked cod’s roe, rinsed and membrane removed
4 garlic cloves, unpeeled
500ml olive oil
100g good quality crustless white bread
100ml milk
40g dijon mustard
2 lemons, juiced
sea salt
freshly ground black pepper
smoked paprika, to sprinkle

To serve

Quantity Ingredient
flatbreads

Method

  1. Put the garlic and olive oil into a saucepan over a medium heat and heat until the oil starts to bubble around the garlic cloves. Turn the heat down slightly, so that the garlic doesn’t fry, and cook gently for 20 minutes. When the garlic is soft, take the pan off the heat. Leave to infuse and cool completely.
  2. Meanwhile, break the bread into chunks and place in a bowl. Pour on the milk and set aside to soak.
  3. When the oil is cold, remove the garlic cloves with a slotted spoon and peel them; reserve the oil.
  4. Put the cod’s roe, mustard, lemon juice and garlic into a blender or food processor. Squeeze the bread to remove excess milk, then add to the blender and blitz for 1 minute. With the motor running, slowly add most of the garlic oil through the funnel until the mixture thickens and has the consistency of mayonnaise; save some oil for serving.
  5. Season with salt and pepper to taste and blend for another 20 seconds. Scrape into a bowl, cover and refrigerate until needed.
  6. When ready to serve, sprinkle the dip generously with smoked paprika and drizzle with the reserved garlicky olive oil. Accompany with plenty of warm flatbreads.
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