Whipped smoked cod’s roe with quail eggs
Pinney’s of Orford has been smoking fish over whole oak logs in their smokehouses next to the Butley river since the 1950s. Their smoked cod’s roe is a favourite. This dip is big and bold and superbly rich – as delicious smeared on toast or used as a dip for raw fennel, radish or salty crisps, as it is with these fudgy quail eggs. The pastis is optional but it really does enhance the smoked flavour.
Timings
Prep time: 15 minutes
Cook time: 4 minutes
Serves
About 4
Ingredients
12 quail eggs
80-100g smoked cod’s roe
juice of 1 lemon
1 tsp pastis (optional)
5 tbsp olive oil
finely chopped dill, fennel fronds or parsley, to serve
Method
Bring a pan of water to the boil, add the quail eggs and cook for 4 minutes. Drain then run under cold water. Carefully peel off half of each shell, leaving the base of each egg covered.
Tear the roe into a few chunks. Put into a food processor with the lemon juice and the pastis, if using. Whizz for 1 minute to break up the roe. Slowly pour in the olive oil a dribble at a time. Once the oil begins to be incorporated, you can be a bit bolder.
Add 1 tbsp or so of water to loosen the dip so that it is soft, creamy and dusty pink in colour. Taste and season with salt if needed.
Sprinkle the whipped cod’s roe with the dill, fennel fronds or parsley, and some black pepper, and serve a dollop with the eggs.