300 ml/0.5 pt milk
200 g/7 oz/1 small can of smoked cods' roe
1 shallot, chopped
Juice of 2 lemons
250 ml/8 fl oz/1 cup olive oil
Warm pitta bread, to serve
Soak the bread in the milk until soft, then squeeze out the excess
moisture. Puree the bread in a food processor or blender with the cod's
roe, shallot and lemon juice. With the motor running, gradually pour in
the oil through the feed tube until the mixture becomes smooth and creamy.
You may not need to use all the oil. Turn into a serving bowl, cover and
chill thoroughly. Serve with warm pitta bread.