Whipped Cod’s Roe with Fennel Pollen
Drogo
4-6
20 minutes
0 minutes
Whipped cod’s roe has become so popular in recent years but it’s been a delicacy for much longer. Shops often sell very pink dips that have been dyed, but real cod’s roe is a delicate orange colour once whipped into a dip. Scatter with fennel pollen to give yours the edge.
Ingredients
200g smoked cod’s roe, skin removed
- 50g crustless white bread
- Milk to cover the bread
150ml olive oil
- 1/2 clove garlic, peeled
Squeeze of lemon juice
Fennel pollen to serve
Crackers to serve
Directions
Step 1, Place the white bread in a bowl and cover with milk. Let it soak in for a moment then squeeze out the liquid.
Step 2, Place the bread into a blender with the roe and garlic and blend.
Step 3, Slowly drizzle in the olive oil as if you were making mayonnaise, with the motor running.
Step 4, Whizz in the lemon juice to taste. If the dip is too thick, add cold water by the tablespoon to reach the desired consistency.
Step 5, Serve scattered with fennel pollen, to taste.
Ingredients you'll need
