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Cod’s Roe and Seasonal Crudités

Photo by: Maureen Evans

Cod’s Roe and Seasonal Crudités by Merlin Labron-Johnson

Chef Merlin Labron-Johnson from Michelin-starred Osip and The Old Pharmacy in Bruton, Somerset, shares his recipe for a simple and seasonal creamy cod's roe taramasalata served with crunchy young vegetables for dipping - the perfect starter.

15 July, 2022
Average: 4 (4 votes)

serves for



60g smoked cod’s roe, skinned
65g white bread, crusts removed and chopped
1 big clove garlic
Dijon mustard
50ml water
White wine vinegar
1 tb. spoon
Juice of 1⁄2 a lemon
Vegetable oil
300g (or other neutral oil)
Baby Vegetables
Seasonal young vegetables or leaves, cut into crudités, to serve. We like to use radish and young cavolo leaves, but use whatever you have to hand depending on the time of year.


Step 01

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.

Step 02

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.

Step 03

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.

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