Creamed salmon roe with chives
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Serves
8
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190 gm (4 thick slices)
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stale sourdough bread, crusts removed
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125 ml (½ cup)
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milk
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1
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clove of garlic, finely chopped
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2
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golden shallots, finely chopped
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2
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lemons, juice only
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2
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egg yolks
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60 ml (¼ cup)
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olive oil
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150 gm
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salmon roe
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¼ cup
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finely chopped chives
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To serve:
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lavosh
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1
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Tear bread coarsely and place in a small bowl with milk, stand for 10 minutes or until soft, squeeze excess milk from bread, discard milk and process bread in a food processor with garlic, shallot and half the lemon juice until smooth. Add yolks, process to combine then, with motor running, add oil in a thin steady stream and process until emulsified. Add half the roe, remaining lemon juice and process to combine. Season to taste with freshly ground black pepper, transfer to a bowl, add chives and remaining roe, reserving some roe and chives for garnish, and stir gently to combine. Refrigerate until cold. Serve, garnished with reserved roe and chives, with lavosh.
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Drink Suggestion Dry pink sparkling wine.
RECIPE Emma Knowles and Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen