Recipe and words by Klara Risberg
An absolute Christmas must! Perfect leading up to Christmas getting into the festive vibes or works well as a part of a spread or as a starter. Any crispy vegetables will do to scope up this glorious mousse.
Makes 4-6 portions
60g smoked cod’s roe
2 slices of white bread, crust removed
1 garlic clove
1 lemon, juice and zest
300ml vegetable oil or any neutral oil
50ml olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper
Few slices of sourdough bread
Start by soaking the bread slices in the milk. Peel the thin embryo on the cod’s roe and add the roe to a mixer, squeeze the milk out of the bread and add that too together with lemon juice and garlic. Mix until a fine paste, scraping down the sides if necessary.
Add the mixture to a stand mixer fitted with the whisk attachment. Start to incorporate the vegetable oil slowly (just like you would with a mayo), you want a nice mousse consistency so if too thick add some cold water by the tablespoon. Whisk on medium speed until both vegetable oil and olive oil are incorporated. Season with salt, black pepper and cayenne pepper. Leave to set for at least 30 minutes in the fridge.
Meanwhile prep the endive leaves, trim off the hard stalk. Heat up a little olive oil in a pan and toast the bread until nice and golden. Rub the slices with a garlic clove when they are toasted to liking and cut into bite sized pieces.
Arrange the roe, endive and bread on a plate or in a bowl, top with lemon zest and black pepper.For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!