Smoked cod's roe dip on a plate with vegetables, boiled eggs and flatbreads

Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads

Name: Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 30g fresh white breadcrumbs; 175ml milk; 250g smoked cod's roe, outer skin removed; 35ml lemon juice, plus an extra squeeze; 20g dijon mustard; ½ garlic clove; 250ml sunflower oil; pinch of smoked paprika; 3 eggs (at room temperature); mixed seasonal vegetables (ideally radishes, carrots, baby fennel, Little Gem wedges); flatbreads, cut into pieces, to serve

Preparation and cooking time
- Prep:15 mins
- Cook:5 mins
Easy
Serves 6 - 8

Ingredients

30g fresh white breadcrumbs
175ml milk
250g smoked cod's roe, outer skin removed
35ml lemon juice, plus an extra squeeze
20g dijon mustard
½ garlic clove
250ml sunflower oil
pinch of smoked paprika
3 eggs (at room temperature)
mixed seasonal vegetables (ideally radishes, carrots, baby fennel, Little Gem wedges)
flatbreads, cut into pieces, to serve

Method

STEP 1
Put the breadcrumbs in a bowl and pour over 50ml of milk, leaving it to soak for a few minutes. Put in a blender with the remaining milk, cod’s roe, lemon juice, mustard and garlic. Blend until smooth. Continue to blend, slowly trickling in the oil to emulsify – the mixture should thicken but still be dippable. Taste and adjust the seasoning, adding a squeeze more of lemon if needed. Decant into a bowl and dust with a pinch of smoked paprika.
STEP 2
Bring a pan of water to a rolling boil and cook the eggs for 7 mins. Remove and put into ice-cold water to cool. Peel and slice lengthways into quarters.
STEP 3
Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.