Smoked cod roe 1 whole or about 200g
1 large lemon
Salt and pepper
Ground breadcrumbs 2 tbsp
Full milk 4 tbsp
Garlic clove 1
Olive oil 1 small glass
Pinch of cumin to serve
Mix the milk and breadcrumbs. Take the fish eggs out of the packaging then if necessary peel the thick darker skin and scrape it with a sharp knife. Put all the ingredients in a blender and slowly add the oil. If the mixture is too liquid, add some breadcrumbs. If it is too liquid, add lemon juice or milk, according to flavour. Mix in a bit of pepper and cumin.
Dust with cumin and serve with toast or pitta bread.
I get my smoked cod roe from Waitrose supermarket: it is sold in a plastic vacuum-sealed pocket in the cold store. You can use fresh cod roe and steam it before use, as I have done before, but you then miss a lot of the nice smoky flavour that you get in the Taramosalata they serve in the sea-side tavernas of Greece… This is so easy and delicious that you will never buy the processed version again!