Cod Roe Salad

This is from Elizabeth Luard’s Spanish Travels, and very good it is too.


  • 1 wing or ½ pair of cooked cod roe
  • 1 tbsp chopped green onions
  • 1 tbsp chopped red (bell) pepper
  • 1 clove of garlic, chopped
  • 1 tsp chopped parsley
  • 3-4 tbsp olive oil
  • 1 tbsp sherry vinegar or wine vinegar
  • Salt and freshly ground pepper


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.