- Cods roe cream -
- 200g smoked cods roe
- 50g hot water
- ½ garlic clove, minced
- 200g extra virgin olive oil
- 200g vegetable oil
- lemon juice
- table salt
- hotwater
- Salmon ‘caviar’ –
- 1 small jar of salmon keta ‘caviar’
- 1tbsp mirin
- 1 tsp light soy
- To finish –
- Good quality salted crisps
- Chopped chives
Smoked cods roe cream, salmon ‘caviar’ and potato crisps
Neil Bentinck
12th October 2016
Smoked cods roe cream, salmon ‘caviar’ and potato crisps
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Smoked cods roe cream, salmon ‘caviar’ and potato crisps recipe. A simple yet super tasty ‘ chip ‘n’ dip’ from Skosh in York.
Ingredients
Method
Cods roe cream -
Firstly make the cods roe cream.
Peel the skin from the cods roe with a
small knife and place the flesh in a blender
with the hot water.
Blend to a paste with the garlic for 1
minute. slowly drizzle in the oils whilst blending to emulsify as if making a
mayonnaise.
Season to taste with the lemon juice and
salt. If very thick, slowly add a few
tablespoons of hot water to loosen slightly. Place in a piping bag and leave in the fridge till
required
Salmon ‘caviar’ –
Tip the keta into a small bowl and rinse
with cold water. This removes any
impurities and produces a brighter colour.
Drain well and add the mirin and soy.
Set aside.
To finish –
To serve, simply pipe into a small serving
bowl, top with some of the salmon ‘caviar’ and sprinkle with chives. Serve with the crisps and maybe a glass of bubbly!
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