Tonia Buxton

Taramasalata

banner

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Rich, creamy taramasalata is made every day in our restaurant using only naturally undyed tarama, the salted and cured roe of the cod. This Greek speciality is thickened with breadcrumbs or sometimes ground almonds.

Ingredients

  • 5 tbsp. fresh fine white breadcrumbs
  • 5 tbsp. lemon juice
  • 150 g Tarama paste (cod roe)
  • 600 ml Greek olive oil
  • Kalamata olive, to garnish
  • A drizzle of extra virgin olive oil

Method

  • Weigh the breadcrumbs into a bowl then pour on 250 ml water and the lemon juice and let it soak for 15 minutes.
  • Transfer to a liquidizer, add the tarama paste and blitz on the highest speed to make a very smooth paste.
  • With the motor running on a slower speed, very gradually drizzle in half the oil. Do not add too much as the mixture can split – it is a bit like making mayonnaise. Then steadily but slowly pour in the remainder.
  • Chill in an airtight container until required. Spoon onto a shallow plate or bowl, top with a Kalamata olive and a drizzle of extra virgin olive oil.