Whipped Cod’s Roe with Fennel Pollen
Drogo
4-6
20 minutes
This whipped cod roe is a rich, savoury dip made with smoked cod’s roe, olive oil, garlic, lemon and milk-soaked bread. Finished with a scattering of aromatic fennel pollen and served with crisp crackers, it makes an elegant appetiser or addition to a sharing table.
Similar in style to taramasalata, this cod roe recipe has a naturally delicate orange colour once whipped. Slowly incorporating the olive oil creates a smooth, creamy texture, while lemon juice provides freshness and garlic adds depth.
The finishing touch is fennel pollen, whose aromatic character complements the smoked fish beautifully. Serve the whipped roe with crackers for scooping and add the fennel pollen according to taste.
Similar in style to taramasalata, this cod roe recipe has a naturally delicate orange colour once whipped. Slowly incorporating the olive oil creates a smooth, creamy texture, while lemon juice provides freshness and garlic adds depth.
The finishing touch is fennel pollen, whose aromatic character complements the smoked fish beautifully. Serve the whipped roe with crackers for scooping and add the fennel pollen according to taste.
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
Method
- 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
Regular price
£28.95
Smoked Cod's Roe, Frozen, +/-500g
Regular price
£25.95
Italian Lemons, 1kg
