Cod roe is one of the richest natural sources of Omega3, this recipe takes the roe to another level, once cured it can be used either on its own or as an ingredient in spreads for sandwiches, on toast, or as a dip for a light lunch.
Simply take a fresh cod roe, weight it and rub it with 40g per kilo of premixed bacon cure available from butcher suppliers such as sausagemaking.org (Franco’s). place into a plastic food grade bag and leave in the fridge for a week, remove from the bag rinse under cold water, dry with kitchen paper and place onto a plate or rack uncovered until it forms a dry skin, normally 3-4 days, but can take longer.
Once cured, the texture of the roe will have become much firmer, and the roe can be sliced without spilling it’s contents everywhere, it can be used as is as a flavouring for pasta with some olive oil and garlic, salt and freshly ground black pepper or spread on toast. It also makes great taramasalata, mashed up with soaked bread, or cooked potatoes with finely chopped onion, olive oil and lemon juice, or simply mixed with a little creme fraiche.
Kept in the fridge this will keep for quite a long time, as it dries it will become harder and the flavour more intense