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Taramasalata

This delicious smoky and salty pink dip is perfect as part of your summer meze.
Print Recipe
Course dip, meze, Snack, starter
Cuisine Greek

Equipment

  • Food processor

Ingredients
  

  • 250 G smoked cods roe Or any other smoked fish roe such as pollock
  • 100 G crust-less white bread slightly stale bread works here
  • 150 Ml milk
  • 1 Tsp lazy garlic
  • 100 Ml extra virgin olive oil
  • 200 Ml sunflower oil
  • 1 lemon, juice only
  • 1 Tsp smoked paprika to serve
  • salt and pepper to taste

Instructions
 

  • Cut the fish roe in half and peel away the skin - you only want the soft insides of the roe. Place in a food processor, along with the spoon of lazy garlic.
  • Tear the bread into pieces and soak in the milk for a couple of minutes, then gently squeeze out the excess moisture and add to the food processor.
  • Blitz this mixture slowly, and add the oils in a steady stream through the funnel.
  • Add the lemon juice according to taste - you need enough to cut through the richness of the salty fish. You can also season with salt and pepper, but go gently with the salt as the fish roe is generally already salty.
  • Spread onto a plate and sprinkle with paprika, and serve with plenty of fresh bread.

Notes

I would only keep this in the fridge for 48 hours, but this shouldn’t be a problem as frankly it’s delicious enough to eat in one go!