from Tatiana's notebook · Dips & sauces
Taramasalata
When thinking of taramasalata, you might imagine the tasteless pinkish dip sold in the supermarkets, fortunately fresh taramasalata couldn’t be further from it. It’s delicious, healthy, quick, easy and cheap to make and can be served as part of a mezze plate or enjoyed as a quick snack on its own. With a combination like that I think you’d be mad not to try making it yourself.
- Total
- 15 min
- Makes
- 6-8 servings
Jump to the methodAdded August 2011
You'll need
- 100g of breadcrumbs
- 150 ml milk
- 180g of smoked fish roe
- 1 garlic clove roughly chopped
- 2 French shallots sliced
- 2 tbsp of lemon juice
- 6 tbsp olive oil
- Salt and pepper
- Chilli powder
- Toasted bread to serve
Method
Place the breadcrumbs in a bowl, add the milk and let them soak for about 10 minutes.
Prepare the smoked fish roe by using a sharp knife to cut through the skin before gently scraping the roe out.
Prepare the roe 
put ingredients in the food processor Place the soaked breadcrumbs in the food processor along with the smoked fish roe, garlic, shallots, chilli and lemon juice. Blend for a minute or so until smooth.
With the motor still running, gradually pour in the olive oil and season to taste.
Add the olive oil 
Transfer the taramasalata to dish and chill for an hour before serving with toasted bread.
