Hot-smoked cod with tomatoes and cod's roe

by Paul Welburn
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Ingredients

Fish & Shellfish

Beverages

  • 1l water

Store Cupboard

Salad & Fresh Herbs

  • 1/2 bunch of dill, stalks and fronds separated

Fruit & Vegetables

Oils & Vinegars

  • rapeseed oil
  • 4ml of sherry vinegar
  • 125ml of vegetable oil
  • white wine vinegar

Spices & Dried Herbs

Cooking Sauces

Bakery

  • 1/2 slice of bread, fried in rapeseed oil until golden

Dairy

  • 65ml of milk