Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe

Daniel Berlin


A cod head
300 g cauliflower
100 g browned butter
30 g of cod roe
1 cup sugar
½ cup salt
1 tablespoon dill seeds



Cod Head
Rinse the cod head under running water.
Put it in fresh water for 4 hours, then rinse off.
Dry and smoke it with birch branches at a steady low heat until the meat releases.
Pick neck, cheeks and other meat from the head.

Cut cauliflower thin, about 1 cm.
Bake at low temperature with the browned butter. 80 degrees for 25 minutes.
Slice the remaining thin for garnish.

Cod roe
Turn the cod roe in salt, sugar and dill seeds. Turn every 6- 8 hours over two days, then rinse off.
Dry in a low temperature around 60 degrees until the eggs have been coming together and going to tear.