Preparing Smoked Cod’s Roe

Smoked cod’s roe can be eaten as it is or as thin slices on toast, but the strength of its flavour and saltiness makes it more suitable for taramasalata. This Greek and Turkish speciality is traditionally made from tarama, salted grey mullet roe, but smoked cod’s roe is often used because of its availability.

Homemade taramasalata is much more delicious than the suspiciously bright pink concoction you get in the average Greek taverna. When you buy uncoloured smoked cod’s roe taramasalata will be a more appetizing creamy pale pink. If you do not have a food processor pound the ingredients in a pestle and mortar, beating in the oil and lemon juice. Using a food processor, however, you can make taramasalata in minutes. To serve 4 people, you need 250 g (8 oz) smoked cod’s roe.