Taramasalata
So much nicer than the shop-bought kind. Takes a little more time as you have to soak the roe, but it is really worth it. Great with grilled halloumi or prawns dipped into it. Serve it with some grilled fish or as a Greek starter with some warmed low carb pizza base instead of pitta.
Instructions
- 1
Soak the cod roe in a bowl of cold water for 1½ hours.
- 2
With rubber gloves on, remove the skin and place the flesh of the cod roe on a plate. Make sure you have 225g — discard (or eat!) the surplus.
- 3
Place in the food processor and turn on to full speed.
- 4
Slowly pour in the lemon juice.
- 5
Very slowly pour in the oil until it is all added.
- 6
Stop and scrape down the sides of the bowl so that the mixture gets properly incorporated.
- 7
Add the onion and blend again.
- 8
Keep it running and slowly pour in the boiling water — you might not need it all. It should be like a firmish mousse.
- 9
Taste to see if you would like to add more lemon and/or onion.
- 10
Store in an airtight jar in the fridge for up to 5 days.
Notes
- This is great as an accompaniment to the lemon crumbed fish.
- Serve with fried or grilled halloumi slices.
- With low carb rolls.
- Or with warmed low carb pizza bases instead of pitta bread.