Taramasalata
Make this classic Greek meze dip with soft white bread, smoked cod's roe, freshly squeezed lemon juice, garlic and a pinch of paprika
- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 200g crustless soft white bread , cubed
- 3tbsp milk
- 250g smoked cod's roe , skin removed
- 2lemons , juiced
- 1small garlic clove
- 100ml olive oil
- 100ml sunflower oil
- pinch of paprika
Instructions
Step 1
Soak the bread in the milk for 10 mins, tossing a few times during soaking. Tip into a food processor with the cod’s roe, the juice of 1½ lemons and the garlic. Whizz to a rough paste. With the motor still running, slowly drizzle in the olive oil and sunflower oil, followed by up to 150ml cold water until smooth, thickened and emulsified. Season with salt and pepper, and taste for lemon juice, adding a little more if needed. Scrape into a bowl and top with the paprika. Serve with crudités and pitta. Store covered and chilled in an airtight container for up to three days.