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Creamed salmon roe with chives

You'll need

  • 190 gm (4 thick slices)
  • stale sourdough bread, crusts removed
  • 125 ml (½ cup)
  • milk
  • 1
  • clove of garlic, finely chopped
  • 2
  • golden shallots, finely chopped
  • 2
  • lemons, juice only
  • 2
  • egg yolks
  • 60 ml (¼ cup)
  • olive oil
  • 150 gm
  • salmon roe
  • ¼ cup
  • finely chopped chives
  • To serve:
  • lavosh

Method

  • 01
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry pink sparkling wine.

Featured in

Dec 2006

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