Chilled Sheep’s Milk with Brined Fish Roe

Preparation info

  • Recipe for

    Four

Appears in

Biota

By James Viles

Published 2016

  • About

Method

I love this served very chilled and eaten with dark rye bread. We use the sheep’s milk yoghurt from our local Pecora Dairy – it’s at its best in spring. To add a smoky finish to the dish, we add a dusting of very finely blended hay ash from our smoker.