Taramosalata

Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

It is hard to find good taramosalata even in Greece. It is invariably made with anonymous fish roe, potatoes, ordinary oil and pink colouring and is, quite frankly, revolting! My version is expensive, excellent and simple. As with all the preceding mezze, this goes well with nicely charred, grilled pitta bread. It will taste even better if you can toast it over a charcoal grill.

Ingredients

  • 2 tat cloves of garlic, peeled
  • 100 g/4 oz smoked cod’s roe - the best has the skin still attached, which needs to be painstakingly peeled off
  • finest-quality olive oil
  • lemon juice
  • some fine, fresh white breadcrumbs

Method

First purée the garlic in a food processor, then add the cod’s roe little by little until they are combined. As the food processor goes whizzing around, slowly and evenly pour in a thin stream of olive oil until you have a smooth paste. Next add some lemon juice to taste. Switch off the machine; you may find some olive oil has floated to the top. Switch on the machine again and add some breadcrumbs, a few at a time, until the excess oil has been absorbed.