Gray-mullet roe was originally used in Turkey and Greece for this famous dip, but smoked cod’s roe now generally replaces it. I like to use a mixture of sunflower or flavorless vegetable oil and olive oil, which allows the taste of the roe to dominate.
Recipe information
Yield
serves 8
Ingredients
1/2 pound smoked cod’s roe
3 slices white bread, crusts removed, soaked in water
Juice of 1 lemon, or to taste
1/4 cup sunflower or light vegetable oil and 1/4 cup extra-virgin olive oil
Preparation
Step 1
Skin the smoked cod’s roe and mash it in the food processor with the bread, squeezed dry, and the lemon juice.
Step 2
Gradually add the oil in a thin trickle while the blades are running and blend to a creamy paste. Cover with plastic wrap and chill. If it is too liquid, do not worry—it will become thick and firm after an hour or so in the refrigerator.
