6 Persons

Ingredients 

200g ‘White’ Tarama/ Cod’s Roe, (Not bright pink, nor smoked)

1 medium onion

 1/2 kilo loaf  white “Fresh” bread. ( Not stale )

1-2 lemon juice

250 ml sun flower oil

50 ml olive oil

Sprig of parsley, or Kalamata Olives to decorate

Method

1. In a blender, place onion quartered and tarama/Cod’s roe and start blender running. 

2. Cut bread into thick slices and place in bowl of water just for a second or two, enough to wet bread, no more.

3. Remove crusts from bread, by hand, squeeze out most of the water and add to running blender bit by bit. Blend for at least three minutes.

4. Once well blended start pouring in oil little by little. As it thickens add lemon juice and then continue adding your oil. Taste, add more lemon juice if necessary, or a teaspoon or two of warm water, if already too lemony and if the consistency  is too thick.  

5. Turn out into suitable serving bowl, decorate using a fork and garnish with parsley and or Kalamata olives.

The consistency is VERY important. It should be light, very similar to Mayonnaise and stand up when pushed with a spoon, so add liquids carefully, if too sharp, add water, if not sharp enough, (and I mean it should have a strong taste,) add lemon juice, if you over do the liquid, add more bread soaked in water and beat another 3 minutes at least. Total beating time, at least ten minutes!

If you don’t have a blender, use a baloon whisk and finely grate your onion before adding. I would also grate the bread into crumbs, place in sieve and lightly sprinkle with water, pressing any excess out of the sieve. Then do a lot of beating until it becomes smooth!

Place good quality Cod’s roe in blender, together with quartered onion. Blend for two minutes.

Have lemon juice ready and measure out sun flower oil.

Cut ‘Fresh’ bread into thick chunks and dip in water for one or two seconds. Remove crusts with your fingers

and squeeze out the water well. If you leave in water too long, it just becomes a glutinous mass!

This is the bread now ready to be added to the blender. Add bit by bit and wait until it is well blended, before

adding next piece.

Add oil slowly, followed by lemon juice.

Taramosalata ready! The pale pink color is because the roe has no added coloring.

Place in serving bowl and using a fork decorate the top, drawing it to a point in the middle.decorate with

parsley or kalamata olives.

Final result! Delicious!