A creamy, fishy dip bursting with flavour and an exotic kick!
Ingredients
- 150g Smoked Cod's Roe
- half tsp Tabasco Sauce
- half tbls fresh lemon juice
- quarter tsp smoked sweet paprika (pimenton)
- 2 cloves garlic, finely sliced
- 150ml double cream
- 50g creme fraiche
- sliced red chillies to garnish
Method
- Scoop the roe out of the skin
- beat in the Tabasco, lemon juice and smoked paprika.
- Softly whip the double cream and the creme fraiche together then fold into the cod's roe.
- Taste and season with salt and pepper if necessary
To Serve
Serve with crisp vegetable sticks or mini pitta breads.
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