Cured cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
Smoked cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
Are you looking for seafood platter ideas for Sunday Roast? Look no further. Our food experts at Fine Food Specialists are giving you their best tips on how to build the perfect platter using all types of seafood.
https://www.finefoodspecialist.co.uk/smoked-cod-s-roe-400g?___store=default611Smoked Cod's Roe, Frozen, +/-500ghttps://www.finefoodspecialist.co.uk/media/catalog/product/b/o/bottarga__1.jpg26.9526.95GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Cured and Smoked Fish/Seafood & Shellfish/Fresh Fish/Fresh Cod60157337<p><span style="font-size: medium;">Cured cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p> <p><span style="font-size: medium;">Smoked cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/s/m/smoke_cod_roe_new.jpgadd-to-cart<p><span style="font-size: medium;"><strong>Ingredients: </strong></span></p>
<p><span style="font-size: medium;"><strong></strong>Cod roe (<strong>fish</strong>) 97%, salt
Check how this product is used in following recipes
Wagyu Denver Yakiniku Cuts, BMS 9+: Unmatched Marbling and Unforgettable Flavour!
Wagyu Denver Yakiniku cuts with a Beef Marbling Score (BMS) of 9+ are some of the most indulgent and flavourful meats you can experience. Sourced from the Denver cut, known for its tenderness, this Wagyu beef offers u...
The Unique Flavour and Texture of Tropea Onions!
Tropea onions, native to the coastal region of Calabria in southern Italy, are renowned for their distinct sweetness and mildness. Their flavour is less intense than most other onions, making them perfect for both raw and cooked dishes. When bitten r...
Jack's Creek Black Angus Fillet: Flavour and Texture!
Jack's Creek Black Angus Fillet is renowned for its exceptional quality and consistency, offering a perfect balance of tenderness and flavour. This Australian beef fillet is incredibly soft due to its fine marbling, with a subtle, yet rich beefy...
Introducing Wagyu Filet Mignon, BMS 6-7!
Wagyu Filet Mignon is prized for its tenderness and the BMS 6-7 indicates a high level of marbling, which enhances both the flavour and texture. Our Wagyu beef filet has a buttery, melt-in-your-mouth texture with a rich, luxurious flavour that balances the l...
