A 250g pack of smoked wild cod roe, harvested from the intact sac, gently salted and smoked — the authentic ingredient behind real Greek taramasalata, and a Scandinavian breakfast staple that traces back to Viking-era Norway. Salty, mineral, ocean-rich. A genuinely premium, gourmet ingredient at a sensible price — one pot will turn out a dinner-party-worthy starter dip.
Pack details
- Net weight: 250g
- Form: intact roe sac, gently salted and smoked
- Catch: wild-caught cod
- Storage: keep at −18°C; defrost in the fridge overnight; once opened, consume within 3–4 days
How to use smoked cod roe
- Homemade taramasalata (the classic): peel away the membrane, blend the roe with soaked stale bread, garlic, lemon juice and a slow drizzle of olive oil — whip until silky. Chill before serving with warm pitta and crudités.
- On rye: spread thinly on rye bread with cream cheese, dill and lemon — the Scandinavian way.
- Deep-fried: slice, batter and deep-fry for a striking pub-style snack.
- Cucumber-soup garnish: a Finnish classic.
Pair the taramasalata with peppery radishes, fennel and carrots; the rye preparation with an oaked Australian Semillon-Chardonnay or a Chablis.
Sourcing and delivery
Wild-caught cod roe, lightly cured and gently smoked to preserve the delicate marine flavour. Dispatched frozen from our UK warehouse in insulated packaging.
