Published : 02/07/2017 14:51:19
Categories : angela's recipes
One of life's simple pleasures for me is picking veggies from our kitchen garden and smothering them in homemade taramasalata.
You can order a smoked roe from your fishmongers and you can freeze the roe too. This is a very quick and easy dish to prepare and so much tastier (and completely different) to the dips you get in the supermarket!
For the veggies, just cut into chunks any veg you love - radishes are a particular favourite, but cucumbers, peppers, carrots and celery would all be delicious.
Home made Taramasalata...
1 x smoked Pollock roe (or you can use cod) – they normally weigh about 250 – 300gms
100g of good quality bread cut into small chunks (I use sour dough)
Dash of double cream (optional) mixed with 4 tablespoons water
Zest of a lemon
Juice of two lemons
2 small cloves garlic (mashed to a paste)
300ml extra virgin olive oil
Pinch of black pepper
Taste a little of the roe and if you find it is overly salty and very strong, soak it in a bowl of water for about an hour to remove some of the saltiness. Cut the roe in half and scoop out the flesh, leaving behind the skin.
Meanwhile, soak the bread in the double cream and water for about 20 minutes until softened.
Then, put the roe and bread mix into a food processor, along with the garlic & lemon zest and slowly add the olive oil until you have a paste.
Add the lemon juice and season with some black pepper.
You can add more oil and lemon juice to thin it a little if you want a more liquid taramasalata – or add a little water. Taste and add more lemon or pepper if necessary.