Poutargue

This is a French dip or spread to be served with bread. It has such a splendid name.

Ingredients

  • 8 oz smoked cod roe
  • 14 oz (about 14 medium slices) stale white bread with a good-quality crumb, crusts removed
  • cups olive oil
  • Juice of 4 lemons

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 to mix. Then add the oil and lemon juice alternately, a spoonful at a time, blending until you have a thick, pale mixture.

If you have no blender, pound the bread and roe in a mortar with a pestle, and beat in the oil and lemon juice - as it was always traditionally done.

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