Whipped Cod’s Roe with Fennel Pollen
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Feeds 4 - 6 people 
Prep time 20m
Cook time 0m
Description
Whipped cod’s roe has become so popular in recent years but it’s been a delicacy for much longer. Shops often sell very pink dips that have been dyed, but real cod’s roe is a delicate orange colour once whipped into a dip. Scatter with fennel pollen to give yours the edge.
- 200g smoked cod’s roe, skin removed
- 50g crustless white bread
- Milk to cover the bread
- 150ml olive oil
- 1/2 clove garlic, peeled
- Squeeze of lemon juice
- Fennel pollen to serve
- Crackers to serve
- Place the white bread in a bowl and cover with milk. Let it soak in for a moment then squeeze out the liquid.
- Place the bread into a blender with the roe and garlic and blend.
- Slowly drizzle in the olive oil as if you were making mayonnaise, with the motor running.
- Whizz in the lemon juice to taste. If the dip is too thick, add cold water by the tablespoon to reach the desired consistency.
- Serve scattered with fennel pollen, to taste.
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