Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 jar smoked cod’s roe (6 ounces)
  • 6 slices white bread


Place cod’s roe in a mortar. Trim crusts from bread; soak bread in water; squeeze and add to cod’s roe. Pound mixture to a smooth paste, and stir in onion and garlic. Then add olive oil and lemon juice alternately a little at a time, stirring well, until mixture acquires a smooth, uniform consistency. Strain through a fine sieve. (The above can be done in an electric blender, in which case the