Creamed salmon roe with chives

AT A GLANCE

  • Serves 8 people

  • 190 gm (4 thick slices) stale sourdough bread, crusts removed
  • 125 ml (½ cup) milk
  • 1 clove of garlic, finely chopped
  • 2 golden shallots, finely chopped
  • 2 lemons, juice only
  • 2 egg yolks
  • 60 ml (¼ cup) olive oil
  • 150 gm salmon roe
  • ¼ cup finely chopped chives
  • To serve: lavosh
01   Tear bread coarsely and place in a small bowl with milk, stand for 10 minutes or until soft, squeeze excess milk from bread, discard milk and process bread in a food processor with garlic, shallot and half the lemon juice until smooth. Add yolks, process to combine then, with motor running, add oil in a thin steady stream and process until emulsified. Add half the roe, remaining lemon juice and process to combine. Season to taste with freshly ground black pepper, transfer to a bowl, add chives and remaining roe, reserving some roe and chives for garnish, and stir gently to combine. Refrigerate until cold. Serve, garnished with reserved roe and chives, with lavosh.

Topics:

DRINK SUGGESTION, SHALLOTS, EGGS, CHRISTMAS, BREAD, FISH, GARLIC, APPETISER, MILK, MODERN AUSTRALIAN, CHIVES, LEMONS, SUMMER

Recipe:

EMMA KNOWLES AND RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

DRY PINK SPARKLING WINE. , suggested by MAX ALLEN

FEATURED IN

Dec 2006

Dec 2006

View Full Site