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
- 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.
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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