- Cods roe cream -
- 200g smoked cods roe
- 50g hot water
- ½ garlic clove, minced
- 200g extra virgin olive oil
- 200g vegetable oil
- lemon juice
- table salt
- hotwater
- Salmon ‘caviar’ –
- 1 small jar of salmon keta ‘caviar’
- 1tbsp mirin
- 1 tsp light soy
- To finish –
- Good quality salted crisps
- Chopped chives
Smoked cods roe cream, salmon ‘caviar’ and potato crisps
Neil Bentinck
12th October 2016
Smoked cods roe cream, salmon ‘caviar’ and potato crisps
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Smoked cods roe cream, salmon ‘caviar’ and potato crisps recipe. A simple yet super tasty ‘ chip ‘n’ dip’ from Skosh in York.
Ingredients
Method
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!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
