Taramasalata is a traditional Greek recipe for a classic dip or spread made from a blend of smoked cod roe, oil, garlic, parsley and water worked together with a blender until smooth and thick. The full recipe is presented here and I hope you enjoy this classic Greek version of: Taramasalata.
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Ingredients:
240g smoked cod roe
juice of 1/2 lemon
150ml olive oil
150ml ground nut oil (or any other base oil with little flavour)
boiling water
1 garlic clove, crushed
1 tbsp fresh parsley, chopped
Method:
Place the cod roe in a bowl, cover with water and allow to soak for a couple of hours. After this time rinse it and drain thoroughly before peeling off the skin.
Place the prepared roe in a bowl then mash it well with a fork. Start whisking with a hand blender at high speed and gradually add the lemon juice.
Now add the oils, a drop at a time (still whisking constantly). Continue working in the oils into the roe mixture until the mix becomes almost solid and dry (it will form lumps and work its way up the sides of the bowl). At this stage beat in a little hot water (about 4 tbsp should be enough), just enough to make the mixture into a soft mousse (do not let it become wet and sloppy).
Finally mix in the crushed garlic and parsley. Serve, slightly chilled, with pitta bread, Greek olives and Feta cheese.
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