Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
Serves 6 - 8
Easy
Prep:
Cook:
Recreate this vibrant springtime veg platter, brought to you by The Sun Inn, Dedham. Serve the dip with a drizzle of herb oil to finish or use plain olive oil instead
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Showing items 1 to 3 of 6
- 30g fresh white breadcrumbs
- 175ml milk
- 250g smoked cod's roeouter skin removed
- 35ml lemon juiceplus an extra squeeze
- 20g dijon mustard
- ½ garlic clove
- 250ml sunflower oil
- pinch of smoked paprika
- 3 eggs(at room temperature)
- mixed seasonal vegetables(ideally radishes, carrots, baby fennel, Little Gem wedges)
- flatbreadscut into pieces, to serve
Nutrition: (8)
- kcal420
- fat37.3g
- saturates5.6g
- carbs7.5g
- sugars5.6g
- fibre3.7g
- protein11.7g
- salt1.8g
Method
step 1
Put the breadcrumbs in a bowl and pour over 50ml of milk, leaving it to soak for a few minutes. Put in a blender with the remaining milk, cod’s roe, lemon juice, mustard and garlic. Blend until smooth. Continue to blend, slowly trickling in the oil to emulsify – the mixture should thicken but still be dippable. Taste and adjust the seasoning, adding a squeeze more of lemon if needed. Decant into a bowl and dust with a pinch of smoked paprika.
step 2
Bring a pan of water to a rolling boil and cook the eggs for 7 mins. Remove and put into ice-cold water to cool. Peel and slice lengthways into quarters.
step 3
Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.
