Name: Tarama with Shredded Lobster
Ingredients: 4 slices of white bread, crusts removed; ½ red onion; handful of flat-leaf parsley; 4 spring onions; 350 g/12 oz smoked cod’s roe, skin on; 1 cooked lobster, weighing about 900 g/2 lb, or about 20 stoned black olives; 2-3 tbsp milk; about 100 ml/3½ fl oz extra-virgin olive oil, plus more for serving; black pepper; 1-1½ lemons

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

The inclusion of a recipe for this - the most ubiquitous of dips - may seem unnecessary, until you do a little research and find how few people ever make it for themselves. For the majority it seems that taramasalata is a pink substance produced in small plastic pots and seemingly made from rancid fish oils, food dye and unpleasant chemical substances. This revolting glop is sold at a premium price, presumably to much laughter from the managements involved in its production and marketing -