Spicy smoked shad roe emulsion

Spicy smoked shad roe emulsion

By
From
Deep South
Serves
4
Photographer
Andy Sewell

The shad run in March signals the arrival of spring, when this cousin of the herring crosses brackish waters along the east coast to swim up the freshwater rivers and spawn. It coincides with the arrival of ramsons and the planting season. In the UK, similarly, we anxiously await the turbot season each year. Cod or turbot roe makes a fine substitute for shad roe in this recipe. If you don’t have a home smoker, you could use ready-smoked roe here instead. Traditionally the roe are wrapped in bacon and pan-fried for a savoury breakfast. Here, I modernise the recipe by whipping the lightly smoked roe into an airy emulsion, making it the perfect accompaniment for fresh radishes or crisp pork rinds.

Ingredients

Quantity Ingredient
1 egg
280g shad roe, veins removed, rinsed in cold water
200ml rapeseed oil
1 teaspoon lemon juice
2 teaspoons hot sauce, such as Tabasco cayenne pepper, for dusting
a bunch radishes, trimmed, to serve
a few see method for ingredients, if available, to serve
sea salt

Method

  1. Boil the egg for 6 minutes, then drain and peel: it should be soft-boiled. Season the roe sac with sea salt and set aside for 10–15 minutes. Cold smoke the roe in a smoker to an internal temperature of 45°C. The roe should be lightly smoked/cooked on the outside and resemble the doneness of a medium-cooked egg within.
  2. Blitz the boiled egg and the roe together in a blender until smooth. With the machine running, add the rapeseed oil in a steady stream as if making mayonnaise. Thin with 3–4 teaspoons of water if the emulsion seems too thick. Season to taste with the salt, lemon juice and hot sauce.
  3. Pour the emulsion into a serving dish and chill. It will set slightly. Garnish with a dusting of cayenne pepper and serve with the radishes and, if available, fried pork rinds.
Tags:
American
Southern cooking
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