Taramasalata

Name: Taramasalata
Yield: Serves 8
Cuisine: Greek
Ingredients: 1 banana shallot, peeled, sliced and separated into rings; a small handful of pea shoots; 5 g fine sea salt; 50 g butter; 1 small cauliflower, separated into florets; 150 g smoked cods’ roe; 1 stale baguette, sliced very thinly; 175 g white sliced bread, crusts removed; 50 ml water; juice of 1 lemon; 200 g extra virgin olive oil; 1 clove of garlic, peeled and crushed; 30 g golden caster sugar; 25 ml olive oil; 1 Chioggia beetroot, peeled and thinly sliced; 2 carrots, peeled and sliced; 150 ml Moscatel vinegar

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This is a throwback dinner party dish. Crudites and a dip on a plate. The veg choices are up to you, it depends what time of year you’re making it

Ingredients

Taramasalata

175 g white sliced bread, crusts removed
150 g smoked cods’ roe
200

Europe
Greece
Starter
Pescatarian
Mediterranean

Method

To make the taramasalata

Soak the bread in cold water for a few seconds until completely wet. Using your hands, squeeze all the water out of the bread to form a soggy paste. Put the bread into a food processor. Peel the membrane from the roe and add to the bread. Whiz them to a smooth paste. Slowly add the oil and lemon juice. Transfer to a piping bag and c