This is a well-known Greek dip traditionally made from smoked grey mullet roe, but you can also use smoked cod’s roe. I like it a pale creamy salmon-beige colour, although it is often available in a brighter pink. The actual roe, which you may have to order from your fishmonger, is a burgundy-maroon colour and is strong and impossible to eat on its own. Taramasalata is served with bread or pitta, and also goes nicely on a meze with some raw vegetables for dipping. You could serve it alongside other fish meze, like a small plate of grilled octopus or some deep-fried calamari.
Soak the bread in a little water until it is soggy and then firmly squeeze out all of the water. Finely grate the onion and then squeeze the juice into a bowl (discard the onion pulp).
Put the tarama in a mixing bowl with the bread. Whisk together briefly with an electric whisk. Gradually add the olive oil slowly, whisking continuously. If it looks like curdling at any stage, add some of the lemon juice and whisk again until all of your olive oil is used up. Beat in the lemon and onion juices. You should have a lumpy-looking mayonnaise. Transfer to a blender and purée until just smooth, being careful not to overmix. This step may not be necessary if you achieve a smooth purée with the electric whisk. Transfer the taramasalata to a serving bowl. It will keep well, covered in the fridge, for a couple of days.
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