This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 Slices whole wheat bread, crust removed
2 tb Milk
1/2 lb Smoked cod roe
6 tb Olive oil
2 tb Lemon juice
1 Garlic clove, peeled and pressed
1/2 c Heavy cream PLUS
2 tb Heavy cream
2 tb Parsley, fresh, chopped
Pepper to taste Paprika, black olive for garnish Place the bread in a shallow dish, sprinkle the milk over and leave to soak. Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley until well mixed. Season with black pepper. Turn into a serving dish and garnish with paprika and a few black olives.
Serve with hot pita bread.