Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
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
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 30g fresh white breadcrumbs
- 175ml milk
- 250g smoked cod's roe, outer skin removed
- 35ml lemon juice, plus an extra squeeze
- 20g dijon mustard
- ½garlic clove
- 250ml sunflower oil
- pinch of smoked paprika
- 3eggs (at room temperature)
- mixed seasonal vegetables (ideally radishes, carrots, baby fennel, Little Gem wedges)
- flatbreads, cut into pieces, to serve
Instructions
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.