Smoked Cod's Roe Dip with Spring Vegetables, Soft-Boiled Eggs and Flatbreads Recipe | olivemagazine
Recreate this vibrant springtime veg platter, brought to you by The Sun Inn, Dedham. Serve the dip with a drizzle of herb oil to finish or use plain olive oil instead
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
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