Smoked Cods Roe with Hot Lemon and Black Pepper Buttered Toast.
Smoked Cods Roe with Hot Lemon and Black Pepper Buttered Toast.
Inverawe
Rated 5.0 stars by 1 users
Category
Inverawe
Cuisine
Scottish
Servings
4
Prep Time
20 minutes
The flavour of the smoked cod's roe is so special that it only needs slight enhancement to truly appreciate it. I think this is the nicest way to serve it - with lemon and cracked pepper (or try it using soft green peppercorns in brine). A little will go a long way!
Ingredients
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100g (3 1/2 oz) unsalted butter, softened
-
2 tablespoons chopped fresh parsley
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1 teaspoon crushed black peppercorns
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finely grated zest of 1 small lemon
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125g (4 oz) smoked cod's roe
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4 slices decent bread
Directions
Beat the butter with the parsley, peppercorns and lemon zest - no salt will be needed as the cod's roe is very salty. (The butter can be wrapped and frozen at this stage). Allow to soften and come to room temperature before using, or heat gently till melted.
Beat the butter with the parsley, peppercorns and lemon zest - no salt will be needed as the cod's roe is very salty. (The butter can be wrapped and frozen at this stage). Allow to soften and come to room temperature before using, or heat gently till melted
Toast the bread on both sides, spread liberally with the lemon and black pepper butter, then cut off the crusts then into fingers.
Spread the toast with the roe or pile the roe into little dishes to serve with the warm toast. I sometimes serve this will little pots of melton lemon and black pepper butter for dipping - wonderful!