a glass jar filled with pale pink taramasalata with a spoon full and a wedge of lemon on a white washed wood surface

Taramasalata

a glass jar filled with pale pink taramasalata with a spoon full and a wedge of lemon on a white washed wood surface

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.
Prep Time 15 mins
soaking the roe 1 hr 30 mins
Total Time 1 hr 45 mins

Equipment

  • Food processor

Ingredients
  

  • 225 g smoked cod roe buy a piece approx. 270g
  • 300 ml light olive oil in a jug to pour into the processor
  • ¼ onion finely grated to taste
  • 1/2 lemon juiced to taste
  • 55 ml boiling water

Instructions
 

  • You need to soak the cod roe in a bowl of cold water for 1½ hours.
  • With some rubber gloves on remove the skin and place flesh of the cod roe on a plate and make sure you have 225g, discard (or eat!) the surplus.
  • Place in the food processor. Turn on to full speed
  • Slowly pour in the the lemon juice.
  • Very slowly pour in the oil until it is all added.
  • Stop and scrape down the sides of the bowl so that the mixture gets properly incorporated.
  • Add the onion and blend again.
  • Keep it running and slowly pour in the boiling water, you might not need it all, it should be like a firmish mousse.
  • Taste to see if you would like to add more lemon and/or onion.
  • 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.

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