Ingredients

For the whipped smoked cod’s roe:

• 400-500g smoked cod’s roe
• 1 1/2 lemons, juiced
• 1-litre vegetable oil
• 50ml cold water
• Two ice cubes
• Fine salt for seasoning

• 1 tsp smoked paprika
• 1 tsp dried seaweed powder
• 6 sprigs dill
• 10ml extra virgin olive oil
• 4 slices chargrilled sourdough

Tools

• Titanium Chef Patissier XL

Method

1. Split the cod’s roe in half and using a spoon scrape out all the roe and then place into your Kenwood food processor with the two ice cubes and blitz using the blade attachment until all is smooth.
2. Remove from the bowl and add 250g of blitzed roe to your Kenwood mixing bowl and use the whisk attachment. Retain any remaining roe and store in the fridge or freeze to make another recipe.
3. Whisk the roe on a high speed and start to gradually pour the vegetable oil into the bowl. If you pour close to the side of the bowl, this will stop the whisk from making a mess with the oil. Once you have added roughly half the oil, stop the machine and, using a spatula scrape down the inside of the bowl to make sure all is being incorporated.
4. Add the water and lemon juice and carry on whisking at high speed. Start to slowly add the remaining oil. The cod’s roe mix should start to thicken with the oil emulsifying into the roe and begin to resemble a light pink mayonnaise.
5. Once all the oil has been added, stop and taste the taramasalata. Add more lemon juice if needed and a pinch of salt to season. If the mix is too thick, then add a touch of cold water to loosen it. The mix should be light and fluffy and slightly looser than mayonnaise consistency.
6. Take the finished taramasalata and add it to a serving bowl. You can pipe this for a better finish.
7. Finish with a pinch of smoked paprika, dried seaweed powder and sprigs of dill, then top with a drizzle of extra virgin olive oil.
8. Serve with chargrilled sough dough finished with sea salt and olive oil. Pickled cucumbers go great with this dip.

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