Mince on toast
Enjoy this comforting starter of slow-cooked beef mince in red wine and tomato, brought to you by London restaurant The Pelican. Heap onto toasted sourdough brushed with beef dripping and top with grated cheddar
Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 30g fresh white breadcrumbs
- 175ml milk
- 250g smoked cod's roeouter skin removed
- 35ml lemon juiceplus an extra squeeze
- 20g dijon mustard
- ½ garlic clove
- 250ml sunflower oil
- pinch of smoked paprika
- 3 eggs(at room temperature)
- mixed seasonal vegetables(ideally radishes, carrots, baby fennel, Little Gem wedges)
- flatbreadscut into pieces, to serve
Nutrition: (8)
- kcal420
- fat37.3g
- saturates5.6g
- carbs7.5g
- sugars5.6g
- fibre3.7g
- protein11.7g
- salt1.8g
Method
step 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.
step 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.
step 3
Arrange the vegetables and eggs on a platter around the bowl of dip. Serve with the flatbreads.
