Luxury homemade taramasolata with a touch of Scottish smoked salmon.
- 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