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.

Mezze, Sides

Smoked cod roe dip

Zack Hawke shares his recipe for smoked cod roe dip

Added on April 14, 2016

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.

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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.