Taramasolata has to be one of the most popular of the Greek meze dips and is made with cods’ roe and lots of lemon. Traditional taramasolata tastes wonderful but you will never replicate the taste of Greece with the nasty bright pink stuff you buy in our supermarkets. Make your own homemade taramasolata or go a step further with my luxury version.
I love taramasolata, the tangy salty taste is not too fishy and with a squeeze of lemon juice and a drizzle of good olive oil this is a major treat wherever you are. Of course it does taste a tad better if you are chowing down in a taverna on a Greek beach, but hey, ho can’t always be in the right place can we…..
The secret ingredient
So what makes my homemade taramasolata so special, a wee touch of Scotland – smoked salmon!
You need cod roe to make taramasolata and the fresh variety is only available at certain times of year, however, panic not, you can buy it in small tins in most big supermarkets so there is no excuse for reaching for the pre-made pink stuff, go on, make your own!
Here’s how to make it
For 4 people as a starter dip I use 150g/5 oz tin of cods roe, just 2 tablespoons of minced up smoked salmon, 1 small minced onion, 4 slices of bread with crusts removed, soaked in water and then well squeezed out, juice and zest of a lemon, salt and pepper and a teaspoon of olive oil. Once you have pulsed this (don’t go mad a whizz it or you will get too smooth a mix, you still want some texture to your taramasolata) and spooned it into a small bowl to serve you can top with an olive and add a drizzle of olive oil if you wish.. I like to let mine sit covered in the fridge for at least 1 hour to let those flavours mingle and dance!.
- 4 slices white bread
- 150 g/5 oz cods roe canned
- 2 tbsp minced smoked salmon
- 1 small onion finely chopped
- juice and zest of 1 small lemon
- 1 tbsp olive oil
- salt and pepper to taste
- Remove crusts from bread and soak in water for a few minutes before squeezing out most of the water.
- Place all ingredients in a food processor and pulse till you get the consistancy you like, you don't want it completely smooth.
- Cover in clingfilm and set aside in fridge for 30-60 minutes to allow flavour to develop.
- Serve with an olive and maybe a drizzle of olive oil and a slice of lemon