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• Whipped cod's roe with cured lemons

Whipped cod's roe with cured lemons

• Alexina Anatole

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Serves 6 as a starter

Easy

Total time: 15 mins

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Find out how to make a stylish, dinner party dip in just 15 minutes from olive talent resident Alexina Anatole

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This smoked cod roe's dip is the third in olive talent resident, Alexina Anatole's new video series, "One Good Thing", where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse and bitter leaf salad with salted kumquats.

Alexina says: "This strange looking ingredient makes the most luxurious 15 minute starter. This is smoked cod's roe. Admittedly not the world's most beautiful ingredient in its natural state, but blended with milk-soaked bread and light rapeseed oil, garlic and plenty of lemon, it becomes a silky, umami rich dip.

And these little cured lemon slices cut through the richness, bringing the whole thing added brightness and lift. It's so versatile. Serve as a rustic dip with torn sourdough, spoon onto crispy potato skins for an easy canapé or top with salmon roe and serve with crisps for something fun."

Whipped cod's roe with cured lemons recipe

Ingredients

For the whipped cod's roe

• 45g sourdough (excluding crusts)

• 70ml whole milk

• 125g smoked cod's roe

  membrane removed

• 80ml light rapeseed oil

• 1 tbsp fresh lemon juice

• 1 small garlic clove

  or to taste

• Pinch of white pepper

For the cured lemons

• 1 lemon

  well-scrubbed

• fine sea salt

• caster sugar

To serve

• sourdough

• trout or salmon roe

  optional

• dill

• extra virgin olive oil

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Method

• step 1

  Tear up the sourdough into small pieces and soak in the whole milk for 10 minutes, giving it a stir every so often to help it break down.

• step 2

  Meanwhile, make the cured lemon slices. Cut the lemon in half lengthways, then again quarterways. Slice the quarters into thin slices acrossways (a serrated knife is helpful for this). Lay the slices out on a plate lined with kitchen paper and sprinkle quite generously with caster sugar and fine sea salt. Place aside.

• step 3

  Add the cod’s roe to the small bowl of a food processor and blend until starting to break up, then add the soaked sourdough and blend until smooth. With the motor running, slowly stream the oil in (like you would a mayonnaise) and then blend until silky, a good couple of minutes.

• step 4

  Add the lemon juice, zest, garlic and white pepper to taste. Serve as a dip, garnished with the lemon slices, a drizzle of olive oil and dill.

Authors

Alexina Anatoletalent resident

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