Cod’s Roe Ramekins


225 g (8 oz) smoked cod’s roe, skinned
50 g (2 oz) fresh breadcrumbs
15 ml (1 tbsp) chopped fresh parsley
30 ml (2 tbsp) lemon juice
1 egg, separated
150 g (5 oz) natural yoghurt
pinch of ground mace
salt and pepper


Smoked cod’s roe has a delicious flavour and a little of it goes a long way. These light, airy souffles are very quickly cooked, so do be ready to serve them immediately.

1. Put the roe in a blender or food processor. Add the breadcrumbs, parsley, lemon juice, egg yolk, yoghurt and mace. Season to taste and work together until smooth then empty into a bowl.

2. Whisk the egg white until stiff, then fold into the mixture.

3. Spoon into 6 greased ramekin dishes. Bake at 200°C (400°F) mark 6 for 15-20 minutes, until well risen and golden brown. Serve at once, accompanied with fingers of toast.

Serves 6