Whipped smoked cod's roe

ingredients

makes one big bowl

• 300g smoked cod's roe

• A big squeeze of lemon juice

• 150ml extra-virgin olive oil

• 3 tbsp crème fraîche

instructions

Peel away the skin from the roe or if this is tricky, use a spoon to scoop out the roe. Transfer to a food processor or blender (or use a fork if you're happy with a slightly rougher texture).

Squeeze in the lemon juice, blitz briefly and with the motor running, slowly start pouring in the oil, drop by drop as if you're making a mayonnaise. As soon as you've used half the oil, you can start adding it in a steady stream. Once it's all been incorporated, add the crème fraîche, whizz again and add a little more lemon if you feel it needs it. Transfer to a bowl and serve immediately with rye crackers, radishes or my favourite, salty crisps. Will keep beautifully in the fridge for 5 days.