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Cod roe cream

updated

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Ingredients for 4 servings:

  • 50 g white bread, without crust, toast also works very well
  • 200 g smoked cod roe
  • 2 cloves garlic
  • olive oil
  • lemon(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

very tasty on toast, similar to Taramasalata

Soak the bread in water and squeeze out excess water. Peel off the roe (that thin parchment skin) and blend it with the bread and garlic to form a paste. I do this with an immersion blender. Gradually stir in olive oil until the desired creamy consistency is reached. Serve with lemon segments and flatbread or other types of white bread. It’s especially delicious when topped with wafer-thin, peeled lemon slices. This recipe is a variation of the “True Taramasalata” from Greece, as my impulsive purchase of cod roe—enjoyed on its own—didn’t convince me with its flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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