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