| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Appetizers, Seafood, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
|
Slices whole wheat bread, crust removed |
| 2 |
tb |
Milk |
| 1/2 |
lb |
Smoked cod roe |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
|
Garlic clove, peeled and pressed |
| 1/2 |
c |
Heavy cream PLUS |
| 2 |
tb |
Heavy cream |
| 2 |
tb |
Parsley, fresh, chopped |
INSTRUCTIONS
Pepper to taste Paprika, black olive for garnish
Place the bread in a shallow dish, sprinkle the milk over and leave to
soak. Using a spoon or knife, scrape the cod roe out of its skin and into a
food processor or blender. Add the olive oil, lemon juice, garlic and
bread, and puree until smooth. Beat the cream until it thickens but is not
stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley
until well mixed. Season with black pepper. Turn into a serving dish and
garnish with paprika and a few black olives. Serve with hot pita bread.
Serves 6
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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