Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads

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

Instructions

  1. 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.
  2. 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.
  3. Step 3

    Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.