Combine the lemon juice, garlic, 75g of keta salmon roe, water and pepper in a blender and process until smooth. Then, with the motor still running, slowly add the olive oil, drop by drop at first, then in a thin steady stream until completely incorporated and the mixture is thick and blended. Transfer to a bowl, cover with the remaining salmon roe and serve with some melba toast.
1 tbsp lemon juice, strained
1 garlic clove, finely grated
1 x 100g jar Alaska keta salmon roe
A pinch of freshly ground white pepper
60ml olive oil