By Paul Gayler
My inclusion of cream cheese in this traditional Greek smoked fish purée would doubtless bring tears to the eyes of locals. I find it mellows and rounds the smoky flavour of the roe - try it and see what you think.
Soak the white bread in a little water or, better still, milk for 5 minutes. Squeeze out the excess moisture, then place the bread in a blender or food processor. Add the garlic, cod’s roe and cream cheese and blitz to a smooth purée. Add the lemon juice and