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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