Chilled Sheep’s Milk with Brined Fish Roe

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By James Viles

Published 2016

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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.