Whipped cod's roe

4-6 portions

60g smoked cod’s roe

2 slices of white bread, crust removed 

100ml milk

1 garlic clove 

1 lemon, juice and zest 

300ml vegetable oil or any neutral oil 

50ml olive oil 

Pinch of cayenne pepper 

Salt and freshly ground black pepper 

Endives

Few slices of sourdough bread

Start by soaking the bread slices in the milk. Peel the thin embryo on the cod’s roe and add the roe to a mixer, squeeze the milk out of the bread and add that too together with lemon juice and garlic. Mix until a fine paste, scraping down the sides if necessary. 

Add the mixture to a stand mixer fitted with the whisk attachment. Start to incorporate the vegetable oil slowly (just like you would with a mayo), you want a nice mousse consistency so if too thick add some cold water by the tablespoon. Whisk on medium speed until both vegetable oil and olive oil are incorporated. Season with salt, black pepper and cayenne pepper. Leave to set for at least 30 minutes in the fridge.

Meanwhile prep the endive leaves, trim off the hard stalk. Heat up a little olive oil in a pan and toast the bread until nice and golden. Rub the slices with a garlic clove when they are toasted to liking and cut into bite sized pieces. 

Arrange the roe, endive and bread on a plate or in a bowl, top with lemon zest and black pepper.