TARAMASALATA

• INGREDIENTS:
  
  Smoked Cod Roe
  Breadcrumbs (white or brown)
  Shallots or Small Onion
  Parsley
  Small Lemon
  Olive Oil

1. Weigh the smoked cod roe.
2. Weigh out breadcrumbs half the weight of the smoked cod roe.
   (Tip - use bread which is about 3 days old and therefore neither too fresh nor too stale)
3. Skin the cod roe, scraping off all the eggs.
4. Put the breacrumbs and roe in a food mixer.
   Blend as little as possible, just enough to mix them together.
5. Put the mixtue into a bowl and slowly stir in enough olive oil until it begins to
   sweat out of the mixture.
6. Finely chop the shallots or onion (about 1/2 small onion per 8 oz (230g) cod roe) and
   a small handful of parsley.
7. Stir in the shallots or onion and parsley and squeeze in the juice of half the lemon.
8. Mix well and enjoy spread over hot buttered toast - delicious!