Skip to content
Subscribe
Facebook
X-twitter
Search
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mezze
,
Sides
Smoked cod roe dip
Zack Hawke shares his recipe for smoked cod roe dip
Serve this delicious dip from Zack Hawke of The Mariners Public House in Rock with flat breads, olives and a couple of glasses of something good
www.themarinersrock.com
Serves
8
You will need
Smoked cod roe
200g
Garlic
3 cloves
Light olive oil
150ml
Stale white bread
50g
Whole milk
50ml
Dijon mustard
20g
Lemon
1, juice of
Thick greek yogurt
20g
Method
Gently poach or confit the garlic cloves in the oil with their skins on. Cook on a low heat for 1 hour until completely soft, then allow to cool.
Take the cloves from the oil and remove the skins. Place the oil in the fridge for 30 minutes to cool further.
Remove the skin from the cod roe.
Soak the bread in the milk for 10-20 minutes, then squeeze to remove excess milk.
In a food processor, blend the cod roe, bread, dijon mustard, garlic, lemon juice and yogurt until smooth.
With the food processor running, slowly add 200ml of the cold garlic oil, allowing it to fully incorporate.
The dip should be smooth and thick. If it’s too thick, add some water. Too thin? Add more oil.
You will need
Smoked cod roe
200g
Garlic
3 cloves
Light olive oil
150ml
Stale white bread
50g
Whole milk
50ml
Dijon mustard
20g
Lemon
1, juice of
Thick greek yogurt
20g
Method
Gently poach or confit the garlic cloves in the oil with their skins on. Cook on a low heat for 1 hour until completely soft, then allow to cool.
Take the cloves from the oil and remove the skins. Place the oil in the fridge for 30 minutes to cool further.
Remove the skin from the cod roe.
Soak the bread in the milk for 10-20 minutes, then squeeze to remove excess milk.
In a food processor, blend the cod roe, bread, dijon mustard, garlic, lemon juice and yogurt until smooth.
With the food processor running, slowly add 200ml of the cold garlic oil, allowing it to fully incorporate.
The dip should be smooth and thick. If it’s too thick, add some water. Too thin? Add more oil.
Zack Hawke
You might also like
Summer Spritz
Lemon sole with velouté and fermented grape
Rhubarb and custard croissant pudding
Beef shin pie
Banana Stout
Forager’s crumble
Most read
5 of the best
Luxury cabins and huts
5 of the best
Cocktail bars in Bath
Insider's guide
Frome
5 of the best
Brunch spots in Bath
5 of the best
Somerset dining pubs
Insider's guide
Clifton
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
Smoked cod roe
200g
Garlic
3 cloves
Light olive oil
150ml
Stale white bread
50g
Whole milk
50ml
Dijon mustard
20g
Lemon
1, juice of
Thick greek yogurt
20g
Gently poach or confit the garlic cloves in the oil with their skins on. Cook on a low heat for 1 hour until completely soft, then allow to cool.
Take the cloves from the oil and remove the skins. Place the oil in the fridge for 30 minutes to cool further.
Remove the skin from the cod roe.
Soak the bread in the milk for 10-20 minutes, then squeeze to remove excess milk.
In a food processor, blend the cod roe, bread, dijon mustard, garlic, lemon juice and yogurt until smooth.
With the food processor running, slowly add 200ml of the cold garlic oil, allowing it to fully incorporate.
The dip should be smooth and thick. If it’s too thick, add some water. Too thin? Add more oil.