Cod Roe Salad

Name: Cod Roe Salad
Yield: Serves 2 as a first course
Cuisine: Spain
Ingredients: 1 tbsp chopped green onions; 1 wing or ½ pair of cooked cod roe; 3-4 tbsp olive oil; 1 tbsp chopped red (bell) pepper; Salt and freshly ground pepper; 1 tbsp sherry vinegar or wine vinegar; 1 clove of garlic, chopped; 1 tsp chopped parsley

Preparation info

Serves
2
as a first course

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

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

Ingredients

1 wing or ½ pair of cooked cod roe
1 tbsp chopped green onions

Europe
Spain
Starter
Pescatarian
Mediterranean
Gluten-free

Method

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.