About this recipe:Quick and easy to make, serve this classic smoked cod's roe dip as a meze with drinks or as a more formal starter with good crusty bread.
200g smoked cod's roe
50g (1 thick slice) stale white bread, crusts removed
2 tbsp semi-skimmed milk
8 tbsp olive oil
3 tbsp lemon juice
1 garlic clove, crushed
freshly ground black pepper
wedge of lemon
sprigs of flat-leaf parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr10min › Ready in:1hr10min
First soak the roe in a bowl of cold water for about 1 hour to remove some of the saltiness.
When ready to prepare, soak the stale bread in the milk for 5 minutes. Rinse and drain the roe thoroughly, cut in half lengthways, then, with the skin side down on a board, scrape the roe off the skin with a knife. Put the roe in a blender or food processor.
Squeeze the bread dry and add it to the roe. Blend together, trickling in the olive oil while the motor is running.
Now add the lemon juice, a little at a time, adding a little extra, if liked, for a sharper taste. If the mixture is slightly thick, you can slacken it with a little boiling water, rather than adding more oil or lemon juice. Add the garlic and season to taste with pepper.
Spoon the taramasalata into a bowl, cover with cling film and chill in the fridge until ready to serve. Garnish with a lemon wedge and sprigs of parsley.