Smoked Cods Roe with Hot Lemon and Black Pepper Buttered Toast.

Step by step

Method

1. 1

   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.

2. 2

   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

3. 3

   Toast the bread on both sides, spread liberally with the lemon and black pepper butter, then cut off the crusts then into fingers.

4. 4

   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 melted lemon and black pepper butter for dipping - wonderful!