Name: Creamed salmon roe with chives
Yield: 8
Ingredients: 190 gm stale sourdough bread, crusts removed (4 thick slices); 125 ml milk (½ cup); 1 clove of garlic, finely chopped; 2 golden shallots, finely chopped; 2 lemons, juice only; 2 egg yolks; 60 ml olive oil (¼ cup); 150 gm salmon roe; ¼ cup finely chopped chives; To serve: lavosh

Ingredients

190 gm stale sourdough bread, crusts removed (4 thick slices)

125 ml milk (½ cup)

1 clove of garlic, finely chopped

2 golden shallots, finely chopped

2 lemons, juice only

2 egg yolks

60 ml olive oil (¼ cup)

150 gm salmon roe

¼ cup finely chopped chives

To serve: lavosh

Method

Main

1.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.