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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.

Ingredients

  • 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

Method

  • 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.

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