Taramasalata

Serves 8:
Duration: 20 minutes

Rooted in the Eastern Mediterranean, this dish spread and adapted over time through regional trade routes. It’s best made with high-quality roe, such as grey mullet roe or cod roe, which gives a delicate flavour with a well-balanced salinity that isn’t overly salty.

The most classic version uses stale bread as the base, giving it a creamy, firm, mousse-like texture. Some variations are made without bread, using potato instead, and more recently, it’s also prepared with no bread or potato at all - becoming a smooth, mayonnaise-like emulsion. This modern style is often found in contemporary restaurant settings.

INGREDIENTS:
100 grams of good-quality salted roe
½ a medium Tropea onion, finely chopped
500mls Light Olive Oil (use sweeter mild oil) and finish with EVOO
½ cup of very stale white Bread (no crusts), soaked in water then squeezed out
100mls Lemon Juice or to taste

METHOD:
Blend the onion and lemon together until it is a smooth liquid. Add bread, roe and pepper. Drizzle in the oil as if making mayonnaise, adding more bread or seasoning as you go until the texture is right - firm, creamy and mousey.