Whipped cod roe

AT A GLANCE

  • Serves 8 people

  • 50 gm soft white bread, soaked in water for 10 minutes to soften
  • 30 gm salted cod roe (see note)
  • 2 tbsp coarsely chopped Spanish onion
  • 1 tbsp lemon juice
  • 1 garlic clove, finely chopped
  • 375 ml (1½ cups) olive oil
  • To serve: salmon roe and toasted Turkish bread
01   Squeeze bread to remove excess water, then place in a food processor or blender with cod roe, onion, lemon juice and garlic and process until smooth. Gradually add 250ml olive oil and 1 tbsp water and process until smooth. Pass through a fine sieve and transfer to the bowl of an electric mixer. Gradually beat in remaining oil on low speed until thick and smooth, thinning with a little water if necessary, then season to taste. Drizzle with a little olive oil, top with salmon roe and serve with toasted Turkish bread.
Note Salted cod roe is available from select delicatessens and fishmongers.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

BUILDERS ARMS, MELBOURNE

Photography:

CHRIS CHEN

Styling:

LUCY WEIGHT

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