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Poutargue
- Serve
4 to 6
unless otherwise stated. - Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a French dip or spread to be served with bread. It has such a splendid name.
Ingredients
8 oz 14 oz 14 mediumslices
Method
Dip the cod roe into boiling water for a few seconds (this will make it much easier to skin - like a tomato). Remove all the skin, then put the roe into a bowl of cold water to soak for an hour, to get rid of some of the saltiness.
Soak the bread in water for a few moments, then squeeze it dry with your hands. Put the roe and the bread into a blender or food processor and give it a whiz
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