This is Fiona’s (my wife) recipe – and much in demand from the home team (ie our 3 boys – Hugo (21), Ollie (17) and Felix (14) – not forgetting myself of course).

It is adaptable and should be treated as a guide – no two roes are ever the same size.

 

Ingredients

200 gm cods roe – removed from the skin

6 slices ordinary white bread with crusts removed.

½ onion – grated or finely chopped or grated

2 cloves of garlic – again, finely chopped or grated

8 tbsp good olive oil

juice of 1 lemon

Method

  1. Soak bread in milk.

  2. Then, squeeze majority of milk out and add to blender with the cods roe, onion and garlic

  3. Blend together, gradually adding the oil and lemon juice until finished and smooth.

  4. Season to taste

You can swap the blender for a fork and bowl if you feel like the exercise!

 

Serving Suggestions – leave large bowlful in the middle of your table with racks of sourdough toast and some lemon slices. Prepare to be amazed at how quickly it disappears