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Cod’s Roe And Smoked Salmon Pâté / Dip

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Makes about 600g

300g smoked cod’s roe
100g smoked salmon pieces
1 garlic clove, crushed
Generous pinch of cayenne pepper
Equally generous milling of black pepper
Juice of 1 small lemon
75g cream cheese
125ml olive oil


Pare the skin from the cod’s roe and place the roe in a food processor together with all the other ingredients except for the olive oil. Blitz the mixture until it is smooth. With the machine still running, add the oil in a very slow steady stream as you would making mayonnaise. If the mixture looks as if it is about to split, then add a drop of boiling water from the kettle.

Check the seasoning as more lemon juice and pepper are sometimes needed. Transfer to a bowl and chill in the fridge for an hour before serving.

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