Inspired by Adelaide restaurant, Bottega Bandito. So good to serve on a hot day as part of a casual lunch or to begin your dinner. 

INGREDIENTS

About 450g smoked roe (to give you 250g once prepared)
4 tablespoons lighter-style olive oil
5 tablespoons extra virgin olive oil, plus extra for drizzling
150-200ml crème fraiche
Finely grated zest and juice of 1 lemon
3-4 Persian (or Lebanese) cucumbers, cut lengthwise into thick pieces
Aleppo pepper, for sprinkling (see note)

Serves 8 generously.

METHOD

Carefully skin the roe by cutting through the skin and scraping out the roe.

Put into the small bowl of your food processor (or similar). Slowly drizzle in the lighter-style olive oil, a tablespoon at a time. Repeat adding the extra virgin olive oil. Add the crème fraiche and gently process along with the lemon zest and juice. Taste for seasoning, adding salt if needed but this will depend on the roe.

Put into a bowl or a couple of clean jars, cover and put in the fridge to chill well before using and allow the flavours to mingle.

Or you could -
Put the roe and into a bowl. Mash with the back of a fork. Slowly add the first measure of oil, a tablespoon at a time, using the fork or if you prefer, a wooden spoon to whip the mixture. Repeat adding the extra virgin olive oil. Add the crème fraiche and slowly whip in the lemon zest and juice.

To serve, spread some of the whipped roe onto a chilled plate. Top with the cucumber pieces and drizzle with extra virgin olive oil. Sprinkle over a little Aleppo pepper. Serve straightaway.

Extra whipped roe can be stored, well covered in the fridge for 2 days.

Note – Aleppo pepper is a common Middle Eastern condiment and can be used like any other dried red pepper. Deep red, mild flakes are bright and fruity with a savoury finish similar to sun-dried tomatoes.