Taramosalata
Silky, blush-pink fish roe dip whipped with day-old bread, lemon juice, and olive oil until impossibly light. Serve with warm pita and olives.
Ingredients
- 150g tarama (cured grey mullet or cod roe)
- 100g day-old white bread, crusts removed
- 1 small onion, grated
- Juice of 1–2 lemons
- 150ml mild extra-virgin olive oil
- 2–3 tbsp cold water
- Warm pita bread, olives, and crudités to serve
Method
- 1
Soak the bread in cold water for 5 minutes, then squeeze out as much water as possible.
- 2
Place the tarama and grated onion in a food processor and blitz briefly to combine.
- 3
Add the squeezed bread and pulse until smooth.
- 4
With the motor running, slowly drizzle in the olive oil in a thin, steady stream — just like making mayonnaise. The mixture should become pale, fluffy, and almost mousse-like.
- 5
Add the lemon juice a little at a time, tasting as you go. Add cold water if the dip is too thick.
- 6
Taste for seasoning — it should be tangy, salty, and rich. Transfer to a bowl, drizzle with a little olive oil, and serve with warm pita, olives, and crudités.
