Poutargue

• 8 oz smoked cod roe
• 14 oz (about 14 medium slices)

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