Maureen Evans
Cod’s roe and seasonal crudités by Merlin Labron-Johnson
Chef Merlin Labron-Johnson from Michelin-starred Osip shares his recipe for a simple creamy cod's roe taramasalata served with crunchy young vegetables for dipping - the perfect starter
Find a vessel big enough to accommodate the first set of ingredients. Weigh them out and combine together, leaving them to get acquainted for 20-30 minutes, in which time the bread will soften completely.
Transfer all to a blender, and blend on high speed until completely smooth. Blitz again, and while the machine is going, stream in your vegetable oil, slowly at first, until you have a smooth, homogeneous emulsion.
It is likely that the taramasalata will become too thick for the machine to mix it before you have added all of the oil. If this is indeed the case, remove to a bowl and incorporate the last remaining bit of oil with a hand blender if you have one, though a whisk would also suffice.
Season with salt to taste, and extra lemon juice, if preferred. Set aside and refrigerate, or transfer to a dish and serve right away, with a selection of vibrant crudités, a drizzle of good olive oil and crunchy flakes of sea salt.
