Organic Crudites, Whipped Smoked Roe and Furikake

Organic Crudites, Whipped Smoked Roe, Furikake Photo: Alric Hansen / Highway Eatery

Ingredients

Organic Vegetables

A selection of your favourite crunchy seasonal organic vegetables washed and sliced into finger food sliced pieces
 
Whipped Roe 

Blender & food processor required

(A home substitute option is to use Taramasalata dip which is available from some supermarkets)

• 250g smoked fish roe 
• 200g boiling water
• 60g stale bread (crustless stale bread)
• 600ml neutral oil, chilled in freezer for 15 mins prior to use (eg. grapeseed oil)
• Lemon juice 
• Salt
• Pepper 

Furikake mix

(At Highwater, we make our own, however, it can be made at home as per below)

• ½ cup of puffed wild rice (available from an organic shop)
• 55g jar of Furikake seasoning (available from an Asian supermarket)
• Sesame crumb
• 2 cups bonito flakes (available from an Asian supermarket)
• 1 cup white sesame seeds
• 1.5 cups brown sugar

Lay the bonito flakes in a small rectangle on a paper-lined baking tray and cover the rectangle with the sesame seeds.

Then cover the rectangle of bonito and sesame with the brown sugar, ensuring an even coating and that all of the ingredients are covered by the brown sugar (to stop burning). 

Bake in oven at 160.c (low or no fan), until the brown sugar has turned darker brown all over (approx. 20 - 25 mins).   Remove from oven and allow to cool

Put into a food processor and blend until a fine powder is achieved.

Tip into mixing bowl, add Jar of furikake and half a cup of puffed rice and mix well.

​Store in an airtight container for up to 1 week.

Method

Pour boiling water over the roe and allow to soften for 5 minutes.  
Cut up bread and cover with additional cold water and soak for 5 minutes.
Squeeze excess moisture out of bread and add to roe mixture and pour into blender and blend until smooth.  

While blending, drizzle in chilled oil until mayonnaise-like consistency is achieved.  Using lemon juice, salt and pepper, season to taste.
Store chilled in an airtight container for up to 3 days.
 
To Serve:

Take a dish or plate and put a dollop of the whipped roe on one side.  Cover with a generous sprinkle of the Furikake mix.  

Arrange selection of organic vegetables onto plate, drizzle with your favourite extra virgin olive oil and sprinkle with flakey salt.