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Haddock Roe Pate

roe pate

I am incapable these days of passing up the opportunity to buy something new to me when I’m food shopping. About the only spontaneity I go for is impulse shopping with groceries. This is one of the perks of shopping locally and seasonally where this style of shopping rarely results in coming home with seventeen sorts of biscuits and a bigger bill, but a bag of economical cooking challenges.This week’s why not moment was when I called in at the fishmongers and saw these plump pink roes.

I’d recently rediscovered the joys of taramasalata which I thought was both delicious and glamourous back in the 80s when it adorned every dip selection going, but as my little girl love of pink things waned, I lost my taste for it despite loving those intensely savoury umami flavours it offers. But a few weeks ago, a dish of it came alongside some pitta bread I’d ordered for a light lunch and I fell in love with it all over again.

These haddock roes aren’t smoked like the tarama (or bottarga) of the Mediterranean but I thought they might have the same creaminess at least. A generous 300g portion set me back £1.50 and it didn’t seem to matter that I had no idea how to cook them. (I really must remember to ask the fishmonger these things in future!) A quick Google suggested poaching them and then blending into a pasta sauce, but I wanted something more reminiscent of the picnic style family lunches of my childhood so I made a pate style dip instead.

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