Taramosalata (Smoked fish roe dip)

 

                Salted fish roe is available fresh from delicatessens or in cans from the supermarket. Buy a good brand, as the cheaper varieties can be oversalted. Traditionally, the egg yolk is used raw, but very finely mashed hard-cooked egg yolk may be substituted.

Makes 2 cups (500 ml)

• 100 gr tarama (salted fish roe)
• 1 egg yolk
• 4 slices stale white bread, crusts removed
• 60 ml water
• 1 garlic clove, finely chopped
• ½ small onion, minced
• 45-60 ml lemon juice
• 90 ml olive oil
• Freshly ground white pepper, to taste

1. Combine the fish roe and egg yolk in a bowl and beat until creamy.
2. Soak the bread in the water for a few minutes, then squeeze the bread until it is as dry as possible and add to the fish roe.
3. Use a hand-held electric mixer to blend, then add the garlic and onion, beating until well mixed ; gradually add the lemon juice and oil and beat until light and fluffy.
4. Season with plenty of white pepper.
5. Chill until required ; serve with crackers or bread.

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