Homemade taramasalata, tomato and black olive crispbreads

Ingredients

• 8 Peter’s Yard Pink & Black Pepper sourdough crispbreads
• 1 handful of black olives, roughly chopped
• 1 punnet of cherry tomatoes
• 1 sprig of rosemary, needles picked and finely chopped
• extra virgin olive oil
• flaky sea salt
• freshly ground black pepper
• 60g of smoked cod roe
• 75ml of milk
• 30g of white bread, crusts removed
• 1/2 tsp Dijon mustard
• 75ml of olive oil
• lemon juice
• salt