The perfect cod's roe paste
Leslie Geddes Brown has developed the perfect cod's roe paste


This recipe is from Elizabeth David's English Potted Meats and Fish Pastes booklet (1968), with my variations.
- 1 sac smoked cod's roe
- 4 tbs olive oil
- 2 tbs lemon juice and lemons
- Fresh breadcrumbs
- Freshly ground black pepper
Take the skin from the cod's roe?usually it's easy to peel it off slowly. Fork the roe in a basin with the olive oil and lemon juice until the eggs separate and the whole is nicely mushy. Add in breadcrumbs until it forms a soft paste (Elizabeth David uses mashed potato, which works fine).
It's better to be sparing than end up with a boring result. Taste for oil and lemon and add more if you wish. Grind in pepper, and put in a dish in the fridge.
This can be done a day in advance. Bring up to room temperature before serving with hot toast (brown or white), a half lemon each and unsalted butter. Mrs David adds crushed raw garlic to the mix, but I find it too strong. Up to you.
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