This is from Elizabeth Luard’s Spanish Travels, and very good it is too.
Skin the cod roe and dice into ½-inch cubes. Mix the rest of the ingredients together and pour over the roe. Turn the pieces gently in the marinade, taking care not to break them up. Leave to marinate in a cool place or in the refrigerator for a few hours or overnight. Serve with plenty of good bread to mop up the juices.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.