Taramasalata

• 150 g smoked cod roe
• 40 g stale white bread, no crusts
• ½

Make an incision down one side of the skin of the roe, open it up and use a teaspoon to scrape out the eggs, then drop them into a food processor. Grate the stale bread (which should be nice and dry) into fine crumbs and add these to the roe. Coarsely grate the onion through the setting on your grater that you would do a kiddie’s Cheddar for Bolognese, then scrape into a small sieve positioned