AI-generated
Fish Roe Spread with Bread and Lemon
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Source: https://recipheon.com/en/recipes/snacks/fish-roe-spread-with-bread-and-lemon
About this recipe
This creamy Greek spread is made with fish roe, bread and lemon and served cold with olive oil and olives. For this version, use ready-to-eat salted and smoked cod roe, which gives the spread a distinct briny flavor and smoky aroma. The crumb of stale bread mellows the roe's flavor and helps create a soft, fluffy texture. Squeeze the soaked bread well and add the olive oil slowly so it emulsifies with the base into a smooth cream. Choose a mild olive oil that will not overpower the lemon and roe. The spread thickens slightly after chilling; it should spread easily with a spoon and hold gentle hollows.
Ingredients
Spread and finishing touches
100 g salted and smoked Atlantic cod roe (Gadus morhua), ready to eat, weighed after removing the membranes
120 g stale white bread made with wheat flour, without crusts, weighed before soaking
25 g raw yellow onion, weighed after peeling
40 ml freshly squeezed lemon juice
160 ml mild olive oil, divided
30 g black Kalamata olives in brine, without pits, weighed after draining
550 ml cold water: 500 ml for soaking the bread, with excess water drained and squeezed out, and up to 50 ml for adjusting the spread's consistency
Steps
Tear the weighed crustless bread into pieces and put them in a bowl. Cover with 500 ml cold water, press down to submerge all the bread and let soak for about 10 minutes, until soft all the way through.
Transfer the bread to a sieve and drain off the soaking water. Take small portions in your hands and squeeze firmly to remove excess water. The bread should remain moist and soft but should not drip after squeezing; overly wet bread makes it harder to form a thick emulsion.
AI-generated Remove the membranes from the ready-to-eat salted and smoked cod roe and weigh out 100 g of the roe itself. Finely chop the onion and put it in the food processor bowl with the roe, squeezed bread and lemon juice. Process for about 1–2 minutes, stopping the machine and scraping down the sides as needed, until the visible pieces of bread and onion disappear.
AI-generated Measure out 150 ml olive oil, reserving the rest for serving. With the food processor running, pour it through the opening in the lid in a very thin stream, processing for about 3–5 minutes until a pale, fluffy emulsion forms with no separate layer of oil. If the machine does not have an opening, stop it before each addition and pour in small amounts of oil, fully incorporating each into the mixture. Do not pour in all the oil at once, as the spread may separate.
AI-generated Check the spread's consistency. If it is too firm, add cold water a little at a time from the measured reserve of up to 50 ml, processing briefly after each addition. Stop when the cream spreads softly with a spoon while holding a light trace; it will thicken slightly more after chilling. The roe and olives provide salt, so do not add any.
Transfer the spread to a bowl, cover and refrigerate for 30 minutes. Keep it refrigerated until serving.
Cut the drained Kalamata olives in half. Spread the cold dip on a shallow plate, making gentle hollows with a spoon. Drizzle with the remaining 10 ml olive oil, arrange the olives on top and serve immediately.
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