Discover the tradition of Pinney’s of Orford, renowned for their smoked fish and a delightful smoked cod’s roe dip recipe that celebrates over 70 years of culinary heritage.
Pinney’s of Orford: A Legacy of Smoked Fish and Unique Recipes
Pinney’s of Orford has maintained its tradition of smoking fish over whole oak logs in their smokehouses by the Butley river since the 1950s. One of their popular offerings is smoked cod’s roe, renowned for its bold and rich flavor. This versatile roe can be enjoyed in various ways, including as a dip or spread.
Smoked Cod’s Roe Dip Recipe
Preparation Time: 15 minutes
Cooking Time: 4 minutes
Serves: About 4
Ingredients:
– 12 quail eggs
– 80-100g smoked cod’s roe
– Juice of 1 lemon
– 1 tsp pastis (optional)
– 5 tbsp olive oil
– Finely chopped dill, fennel fronds, or parsley, to serve
Instructions:
- Cooking the Quail Eggs:
- Bring a pot of water to a boil.
- Carefully lower the quail eggs into the boiling water and cook for 4 minutes.
- Immediately transfer the eggs to a bowl of ice water to cool.
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Once cooled, peel the quail eggs gently.
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Preparing the Roe Dip:
- In a bowl, combine the smoked cod’s roe and lemon juice.
- If using, add 1 teaspoon of pastis to the mixture.
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Gradually whisk in the olive oil until the mixture is smooth and well blended.
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Serving:
- Serve the dip with the peeled quail eggs.
- Garnish with finely chopped dill, fennel fronds, or parsley for added flavor and presentation.
Variations:
The smoked cod’s roe dip can also be enjoyed spread on toast, or used as a dip for raw fennel, radish, or salted crisps. The pastis is optional but enhances the smoked flavor of the roe.
This recipe from Pinney’s of Orford highlights their expertise in producing rich, flavorful smoked fish, a tradition they have upheld for over seven decades.