⁣Cods roe cream -
Firstly make the cods roe cream.
Peel the skin from the cods roe with a
small knife and place the flesh in a blender
with the hot water.
Blend to a paste with the garlic for 1
minute. slowly drizzle in the oils whilst blending to emulsify as if making a
mayonnaise.
Season to taste with the lemon juice and
salt. If very thick, slowly add a few
tablespoons of hot water to loosen slightly. Place in a piping bag and leave in the fridge till
required
Salmon ‘caviar’ –
Tip the keta into a small bowl and rinse
with cold water. This removes any
impurities and produces a brighter colour.
Drain well and add the mirin and soy.
Set aside.
To finish –
To serve, simply pipe into a small serving
bowl, top with some of the salmon ‘caviar’ and sprinkle with chives. Serve with the crisps and maybe a glass of bubbly!