Cod’s roe and seasonal crudités recipe by Merlin Labron-Johnson

Name: Cod’s roe and seasonal crudités recipe by Merlin Labron-Johnson
Total time: 60 min
Ingredients: Roe: 60g smoked cod’s roe. skinned; Bread: 65g white bread. crusts removed and chopped; Garlic: 1 big clove garlic; Milk: 150ml; Dijon mustard: 10g; Water: 50ml water; White wine vinegar: 1 tbsp; Lemon: juice of 1⁄2 a lemon; Vegetable oil: 300g (or other neutral oil); Baby vegetables: seasonal young vegetables or leaves. cut into crudités. to serve. "We like to use radish and young cavolo leaves. but use whatever you have to hand depending on the time of year."

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Try the easy and rewarding step-by-step recipe for a simple and seasonal creamy cod's roe taramasalata with crunchy young vegetables for dipping from the chef at Michelin-starred Osip and The Old...

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Ingredients

Roe: 60g smoked cod’s roe. skinned
Bread: 65g white bread. crusts removed and chopped
Garlic: 1 big clove garlic
Milk: 150ml
Dijon mustard: 10g
Water: 50ml water
White wine vinegar: 1 tbsp
Lemon: juice of 1⁄2 a lemon
Vegetable oil: 300g (or other neutral oil)
Baby vegetables: seasonal young vegetables or leaves. cut into crudités. to serve. "We like to use radish and young cavolo leaves. but use whatever you have to hand depending on the time of year."