Posted in - Recipes & Seafood on April 29th 2013 0 Comments

Homemade taramasalata does not really taste like what you generally find in the shops.  It is stronger, richer, healthier and pretty special really.  I think so anyway.  I give you here rather a lot.  The reason is that you buy the roe in lobes and I threw it all in. You could of course chop it in half and freeze one of them.  It is delicious served with toast, sourdough if you can, with olive oil, pepper and lemon.



275g/9.7oz smoked cod’s roe
1 clove garlic
juice of half a lemon
100g/3.5oz white bread soaked in water, water squeezed out.
250mls plain oil (vegetable, sunflower, groundnut etc – you could also put olive oil in but the roe is so rich that make sure it is not virgin oil, and that the olive oil is light.  If you do use it, mix it 50/50 with a plain oil)

1.  Place the dry ingredients plus the lemon juice in the bowl of whatever type of blender you have. If you don’t have one, mash the ingredients together before you drizzle in the oil.

2.  Whizz the ingredients and pour the oil in very slowly in a constant trickle.
3.  Taste and add more lemon juice if needed.
4.  Serve with olive oil drizzled on top, toast, pitta bread, crudite and a lemon wedge or two somewhere on the side, with pepper (or just as it is).


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