Smoked cod roe dip

Zack Hawke shares his recipe for smoked cod roe dip
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

Indy Coffee Box
  • You will need
  • Method
  • 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
  1. 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.
  2. Take the cloves from the oil and remove the skins. Place the oil in the fridge for 30 minutes to cool further.
  3. Remove the skin from the cod roe.
  4. Soak the bread in the milk for 10-20 minutes, then squeeze to remove excess milk.
  5. In a food processor, blend the cod roe, bread, dijon mustard, garlic, lemon juice and yogurt until smooth.
  6. With the food processor running, slowly add 200ml of the cold garlic oil, allowing it to fully incorporate.
  7. 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

  1. 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.
  2. Take the cloves from the oil and remove the skins. Place the oil in the fridge for 30 minutes to cool further.
  3. Remove the skin from the cod roe.
  4. Soak the bread in the milk for 10-20 minutes, then squeeze to remove excess milk.
  5. In a food processor, blend the cod roe, bread, dijon mustard, garlic, lemon juice and yogurt until smooth.
  6. With the food processor running, slowly add 200ml of the cold garlic oil, allowing it to fully incorporate.
  7. The dip should be smooth and thick. If it’s too thick, add some water. Too thin? Add more oil.
Supported by
Indy Coffee Box

'Ask your fishmonger for the fat smoked cod roe to make sure the dip is not too salty, then serve as a pre dinner dip with flatbread,' says Zack

Supported by

Supported by

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.