Creamy, smooth and absolutely delicious! A traditional Taramasalata recipe made from fish roe, olive oil, lemon juice, onion and bread
If the cod roe is too smoky or salty, remove and discard the skin, break up the roe into smaller chinks and soak in cold water for a couple of hours. Drain and gently squeeze out excess moisture through a clean j cloth or muslin.
Peel and dice the onion then place in a food processor and blend until smooth. Place in a sieve over a bowl and gently squeeze the liquid out, reserve the onion juice and discard the onion.
Remove the crusts from the bread. Soak the bread in cold water for a moment then remove and squeeze out thoroughly.
Juice the lemons.
Place the drained roe, onion juice and bread in a food processor. Add half the lemon juice then, with the motor running, start adding the oils very slowly until the desired consistency is achieved.
Taste, add the pepper and remaining lemon juice if necessary.
Serve with fresh, warm pitta.
«In Greece, mullet roe is often used. This is difficult to find in the UK. Salted or smoked cod roe are both very good subtitutes and are available from most fishmongers or online.»