Smoked Fish Roe Dip
|Smoked cod roe||1⁄2 Pound (250 Gram)|
|Soft white bread slices||4 Ounce (100 Gram / 4 Crustless)|
|Olive oil||1⁄2 Pint (300 Milliliter / 1 1/4 Cups, Creek)|
|Lemons||2 , juiced|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Freshly chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Remove skin from cod's roe, and mash to a pulp in a mixing bowl.
Soak bread in warm water until soft.
Squeeze dry, and crumble into the roe.
Combine the two, mixing well.
Gradually add oil until mixture has the consistency of a puree.
Add crushed garlic and enough lemon juice to loosen it.
The paste should be pearly pink and smooth.
Serve chilled and garnished with chopped parsley.