Bistro Livi’s whipped mullet roe with spelt bread recipe

“During autumn and winter, sea mullet run up the Tweed Coast and are caught at Kirra Beach,” says Bistro Livi‘s chef Ewen Crawford. “These fish have deliciously plump roe which becomes bottarga. We use the cured roe to make taramasalata, and serve it with the best vegetables from Boon Luck Farm: little radishes, turnips and daikon. The spelt bread is a wonderful accompaniment for the dip.”