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Smoked cod roe dip

Published on April 14, 2016
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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

Cod roe dip

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 yoghurt 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 yoghurt 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.

Chef’s tip: ‘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

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‘Scallops can be very expensive, which is why it’s important to find the best, cook them simply and savour every bite,’ says Zack Hawke