fish

Smoked cod roe

Measured by weight; no spoon or piece conversion.

Nothing vegetarian gives the smoked roe’s fishy, granular texture; these are texture and smoke approximations.

• 
  Smoked haddock

  Use the same weight; flake it and add near the end. Milder, softer, and cooks faster than roe.

• 
  Cod fillet

  Use the same weight; cube and simmer until just cooked. Not smoked, so add paprika and a little extra salt.

• 
  Cod

  Use the same weight; cut into chunks and cook briefly. Not smoked; add paprika for colour.

• 
  Aubergine

  Use the same weight; roast whole until collapsed, mash with salt and paprika. Gives a smoky soft texture, not fish taste.

• 
  Mushroom

  Use the same weight; chop finely and fry until dry. Savoury and smoky with paprika; cooks faster.

• 
  Potato

  Use the same weight; boil and mash, then stir in at the end with paprika. Mild and thickening, no fish flavour.

Spiced Cod’s Roe with Telicherry Roti & Pickled Shallots