Follow these steps for perfect results
white bread
crusts removed, soaked and squeezed dry
smoked cods roe
skinned
lemon
juiced
sunflower oil
extra virgin olive oil
Soak the white bread in water until completely saturated.
Squeeze the soaked bread to remove excess water.
Skin the smoked cod's roe to remove the outer membrane.
Place the skinned cod's roe in a food processor.
Blend the cod's roe until it forms a smooth paste.
Add the squeezed bread to the food processor.
Pour in the lemon juice, sunflower oil, and extra virgin olive oil into the food processor.
Blend all the ingredients together until you achieve a creamy consistency.
If the mixture is too thick, add water one tablespoon at a time until the desired consistency is reached. Aim for a slightly rough texture.
Serve chilled with pita bread or vegetables.
Expert advice for the best results
For a smoother texture, blend for a longer time.
Adjust the amount of lemon juice to your taste.
Serve chilled for best flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a bowl with a drizzle of olive oil and a sprinkle of paprika.
Serve with pita bread
Serve with vegetable sticks
Serve with crackers
Assyrtiko or Sauvignon Blanc
Discover the story behind this recipe
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