Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
The Sun Inn serves this dip with a drizzle of herb oil to finish. You can also use plain olive oil, too.
SERVES 6-8 PREP 15 MINS | COOK 5 MINS | EASY GF
1 Put the breadcrumbs in a bowl and pour over 50ml of milk, leaving it to soak for a few minutes. Put in a blender with the remaining milk, cod's roe, lemon juice, mustard and garlic. Blend until smooth. Continue to blend, slowly trickling in the oil to emulsify - the mixture should thicken but still be dippable. Taste and adjust the seasoning, adding a squeeze more of lemon if needed. Decant into a bowl and dust with a pinch of smoked paprika.
2 Bring a pan of water to a rolling boil and cook the eggs for 7 mins. Remove and put into ice-cold water to cool. Peel and slice lengthways into quarters.
3 Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.
PER SERVING (8) 420 kcals | fat 37.3G saturates 5.6G I carbs 7.5G I sugars 5.6G fibre 3.7G I protein 11.7G | salt 1.8G
Lemon cake with whipped mascarpone and honey
SERVES 6-8 PREP 15 MINS COOK 45 MINS | EASY
1 Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin.
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