This Greek smoked fish roe dip is a good match for a glass of bubbles or a cold beer.

Ingredients

• 250 grams smoked roe
• 2 cups fresh white breadcrumbs
• 2 teaspoons minced fresh garlic
• 6 tablespoons olive oil
• grated rind and juice of 1 lemon
• ¼ cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• ½ stale crusty bread loaf

Method

1. Peel the skin off the roe and discard.
2. In a food processor, put the roe, breadcrumbs, garlic, oil, lemon rind and juice and process until smooth. Turn into a bowl, mix in the red onion and parsley and season with salt and pepper.
3. Arrange in a serving bowl and drizzle with olive oil and garnish with parsley, olives and a few slices of red onion, if wished.

Melba toast

1. Slice the stale bread into thin 0.5cm slices. Arrange in a single layer on an oven tray. Cook at 180°C for 10-12 minutes or until crisp and lightly but unevenly golden. Store in an airtight container for up to 2-3 days.

Cooks Tips

- For a creamier texture, stir in 2-4 tablespoons sour cream, creme fraiche or standard cream once processed.