Cold Smoked Cod Roe
This I made simply by leaving the roe covered in dry salt for 24 hours, then cold smoking for 6 hours, then dried in the oven (at 35C for a good few hours). Delicious!
- Note: Do not cut the roe apart before salting, and don’t salt for more than 24 hours otherwise it gets too salty.
Eat simply on pasta, or use it to make real taramasalata.
