Had a whole bunch of scallop roe in the freezer, decided to try make something out of it. Turned out really well, would have taken a photo if my bloody phone would stop turning all my photos a horrid shade of purple.
450g of scallop roe, washed and trimmed
200g soft white fish cut into small pieces
1/4 cup dry white wine
1 cup cream
1/2 ricotta
1/8 cup finely minced chives
Pinch of smoked paprika
An egg
Salt and white pepper to taste
Small handful of finely chopped tarragon
1 tbsp butter
Juice of half a lemon plus zest
Add the wine, cream, zest and tarragon to a pot and bring to a very gentle simmer, poach the roe and fish in this liquid until slightly firm
Empty mixture into a blender along with the egg and ricotta and blitz until smooth, pass through a sieve if you desire a finer texture.
Add your butter, lemon juice, salt and pepper, paprika and chives to your mixture and place over a double boiler, mix constantly until mixture tightens up, jar and let it cool completely before using.
