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Smoked Cod’s Roe Dip with Sourdough Crisps

Serves 10 as a starter or light snack
ingredients:

For the cod roe’s dip

500ml light olive oil
4 garlic cloves (unpeeled)
100g good-quality crustless bread
About 100ml milk
400g smoked cod’s roe, rinsed and membrane removed
40g Dijon mustard
Juice of 2 lemons
Smoked paprika to sprinkle
Mixed dried seaweed to sprinkle
Cornish sea salt
Freshly ground pepper

For the sourdough crisps

Half a large sourdough loaf (2 days old)
Extra virgin olive oil to drizzle

method:

To make the cod’s roe dip

Heat the olive oil and garlic in a saucepan over a medium heat until the oil starts to bubble around the garlic cloves. Turn the heat down slightly (so the garlic doesn’t fry), and cook gently for 20 minutes until the garlic is soft. Take the pan off the heat and leave to infuse and cool.

Meanwhile, break the bread into chunks and place in a bowl. Pour on the milk and set aside to soak. Once the oil is cold, remove the garlic cloves with a slotted spoon; reserve the oil. Peel the garlic cloves.

Put the smoked cod’s roe, mustard, lemon juice and garlic into a blender or food processor. Squeeze the bread to remove excess milk, then add it to the blender and blitz for 1 minute.

With the motor running, slowly add most of the garlic-infused oil through the funnel until the mixture thickens and has the consistency of mayonnaise; save a little garlic oil for serving. Season the dip with salt and pepper to taste and blend for another 20 seconds. Scrape into a bowl, cover and refrigerate until needed.

For the sourdough crisps

Preheat your oven to 200 degrees centigrade/Fan 180 degrees centigrade/Gas Mark 6. Slice the sourdough as thinly as possible and lay the slices out on a large baking tray. Drizzle with extra virgin olive oil and season with salt and pepper. Bake the sourdough slices in the oven for 10-15 minutes until crisp. They may crisp at different times, so take them out individually as they’re ready and place on a wire rack to cool.

To serve

Sprinkle the dip generously with smoked paprika and seaweed. Finish with a drizzle of garlicky olive oil. Serve with the sourdough crisps on the side.

Restaurant Nathan Outlaw by Nathan Outlaw (Bloomsbury £45) Photography © David Loftus

NATHAN OUTLAW

“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”

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