Ever since I discovered Hugh-Fearnley Whittingstall’s tarama recipe in his comprehensive Fish book, I have been creating permutations of it. This is the adapted latest but by no means final resulting recipe, using much less oil than his recipe but still equally moreish.
White sourdough is the best bread to use here, both as an ingredient and to serve with the dip. Alternatively, use good quality bread with some texture, such as ciabatta, or scoop it up with warmed flatbread or pitta.
Apparently it’s traditional in Greece to eat taramasalata on the first day of Lent, or Shrove Monday, which is why I’m publishing this today!
200g smoked cod’s roe
1 garlic clove, crushed
75g day-old white bread, crusts removed
140 ml milk
25ml olive oil
25ml sunflower oil
1 tbsp lemon juice
Chopped flat-leaf parsley and paprika to serve
Break the bread up and soak it in milk for a few minutes. Scrape the roe from the skin, add the garlic and mix with a fork.
Squeeze the excess milk from the bread and mash thoroughly with the roe using a fork until you get an evenly coloured mixture (I prefer doing this by hand rather than a food processor as it results in a better texture).
Add the oil and lemon juice. Sprinkle with the parsley and paprika and add an extra drizzle of olive oil.