I don't know which you are looking for. The first is my favorite and is much richer.
2 Slices whole wheat bread, crust removed
2 tb Milk
1/2 lb Smoked cod roe
6 tb Olive oil
2 tb Lemon juice
2 Garlic cloves, peeled and pressed
1/2 c Heavy cream plus 2 tb Heavy cream
2 tb Parsley, fresh, chopped
Pepper to taste
Paprika for garnish
1.Place the bread in a shallow dish, sprinkle the milk over and leave to soak.
2.Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender.
3.Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff.
4.Place the cod roe mixture into a bowl, fold in cream and parsley until well mixed. Season with black pepper. Place mixture into a serving dish and garnish with paprika. Serve with hot pita bread.
2 c Plain full fat yogurt
1 tb finely pureed garlic
1 ts Sea salt
2 Cucumbers, peeled, seeded and grated roughly
Fresh ground black pepper
2 ts Olive oil
Fresh mint leaves for garnish
1.Drain yogurt for 1 hour in a cheesecloth lined strainer to remove some of its water.
2.In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt.
3.Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10-15 minutes, to extract excess water.
4.Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita triangles.
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