Smoked Cod's Roe

Smoked Cod


Serves 4
  • 4 eggs
  • 1/2 tsp celery salt
  • 1/2 tsp curry powder
  • Freshly ground black pepper
  • 3-4 shakes green Tabasco, or to taste
  • 1 tbsp soured cream
  • 8 thin slices skinned smoked cod's roe, skin removed
  • 4 thin slices baguette, toasted and buttered
  • Lemon quarters
  • A touch more black pepper
  • Watercress, to garnish


  1. Using a small pan, cover the eggs with cold water. Bring up to a boil then switch off the heat. Cover and leave for exactly 5 minutes, then put the pan under a cold running tap for a couple of minutes; the yolks will be soft in the centre done this way. 
  2. Carefully peel the eggs [under a running tap helps here]. I use a mini mouli legume to mash the eggs, but a fork works almost as well. Mix with the remaining deviled egg ingredients and stir well. 
  3. Spread onto the buttered toast and lay 2 slices of cods roe upon each. Grind over some black pepper and serve with lemon and watercress.