Читать книгу The Kitchen Diaries - Nigel Slater - Страница 88

smoked cod’s roe – a 100g piece

white bread – 2 thick slices

garlic – a plump clove

olive oil – 200–300ml

the juice of a lemon

Peel the skin from the roe, or scoop the eggs out of the skin with a teaspoon. Soak the bread in water, then wring it out. Mash the bread into the roe with a pestle and mortar or in a food mixer. Add the clove of garlic, finely chopped, then the olive oil, pouring it in gradually as if you are making mayonnaise. When the mixture is a thick cream, stir in the lemon juice. Serve lightly chilled, with the warm flatbreads and some black olives.

Enough for 4