Smoked Cod's Roe Dip with Spring Vegetables, Soft-Boiled Eggs and Flatbreads Recipe

Name: Smoked Cod's Roe Dip with Spring Vegetables, Soft-Boiled Eggs and Flatbreads Recipe
Total time: 20 min
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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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

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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