Gooseberries with smoked cod’s roe & nasturtium leaves

Summer

I’ve always liked gooseberries and smoked mackerel together – a sharp gooseberry compote cuts through the richness of the oily fish and balances its smoky tones. I’ve drawn on the same principles for this smoked roe and gooseberry dish. Ask your fishmonger or at the supermarket fish counter for fresh, soft, smoked roe – it’s best if it hasn’t been frozen. The gooseberries should be ripe and sugary. I love the peppery tang of nasturtium leaves, reminiscent of horseradish. If you can’t get hold of these, you could use peppery rocket or mustard leaf instead.

Serves 2

Ingredients

100–150g (3½–5½oz) smoked cod’s roe
1 handful of nasturtium leaves, or rocket
2 handfuls of ripe gooseberries, stalks removed
2 tablespoons extra-virgin olive oil
juice of ½ small lemon
salt and freshly ground black pepper

Method

Place the cod’s roe on a board and use a sharp knife to slice it into 2–3mm (1⁄16–1⁄8in) rounds. Divide these equally between two plates. Scatter over a handful of nasturtium or rocket leaves.

Halve the larger gooseberries, or leave them whole if you prefer, then divide them equally between the plates, scattering them around the roe. Drizzle over the olive oil, pour over the lemon juice and season well with salt and pepper. Serve immediately with rye crisp breads on the side.

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