11 people made this
I'd never thought about making this but it's easy and tasty...of course! Its good to serve in all those classic dip situations but I also like it on sandwiches or rolls with avocado and lettuce.
100g smoked cod's roe (or any roe will do)
2 thick slices stale (preferably white) bread, crusts cut off
enough milk to soak the bread in (about 1/2 cup)
1/2 cup (125ml) olive oil (more if needed)
3 tablespoons lemon juice (more if needed)
1 garlic clove, crushed
freshly ground black pepper
- Soak the bread in the milk (or you can use water) for a couple of minutes or till it's a little soft, then squeeze the liquid out.
- Put the bread and the roe in a blender and blend together, then trickle in the olive oil.
- Add the lemon juice in the same way- checking the taste when you've added half, to get a sense of how much more lemon juice you want. Keep adding till you like the taste.
- Spoon the taramasalata into a bowl, cover with cling film and chill in the fridge until ready to serve. Garnish with a lemon wedge and sprigs of parsley.
ITS IMPORTANT TO ADD THE LEMON JUICE AND OLIVE OIL 2GETHER
- 10 Jan 2011
I ALSO ADDED HALF OF A GRATED ONION TO THE COD ROE MIXTURE WHICH GAVE IT MORE OOMF
- 10 Jan 2011
Altered ingredient amounts.
Start with half the lemon and oil and one more piece of bread then work up from there.
- 16 Dec 2009
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