Try this smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads, then check out our ham hock terrine, panisse with yogurt dip and more pub food recipes.


  • 30g fresh white breadcrumbs
  • 175ml milk
  • 250g smoked cod's roe, outer skin removed
  • 35ml lemon juice, plus an extra squeeze
  • 20g dijon mustard
  • ½ garlic clove
  • 250ml sunflower oil
  • pinch of smoked paprika
  • 3 eggs (at room temperature)
  • mixed seasonal vegetables (ideally radishes, carrots, baby fennel, Little Gem wedges)
  • flatbreads, cut into pieces, to serve


  • STEP 1

    Put the breadcrumbs in a bowl and pour over 50ml of milk, leaving it to soak for a few minutes. Put in a blender with the remaining milk, cod’s roe, lemon juice, mustard and garlic. Blend until smooth. Continue to blend, slowly trickling in the oil to emulsify – the mixture should thicken but still be dippable. Taste and adjust the seasoning, adding a squeeze more of lemon if needed. Decant into a bowl and dust with a pinch of smoked paprika.

  • STEP 2

    Bring a pan of water to a rolling boil and cook the eggs for 7 mins. Remove and put into ice-cold water to cool. Peel and slice lengthways into quarters.

  • STEP 3

    Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.

Discover more pub food recipes

A white plate of Buttermilk-fried chicken wings with chilli and sesame next to cutery on a wooden table


Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating