190 gm (4 thick slices)stale sourdough bread, crusts removed125 ml (½ cup)milk1clove of garlic, finely chopped2golden shallots, finely chopped2lemons, juice only2egg yolks60 ml (¼ cup)olive oil150 gmsalmon roe¼ cupfinely chopped chivesTo serve:lavosh
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.