Taramasalata

Serves 4 as a starter or about 12 as a meze
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Indy Lifestyle Online

If you're wondering why I'm giving you a recipe for that disgusting pink stuff you buy in supermarkets or see dolloped out in most Greek restaurants, first ask yourself when you last saw pink smoked cod's roe. Once you've made your own with proper smoked cod's roe you'll be converted. Even if it isn't pink.

If you're wondering why I'm giving you a recipe for that disgusting pink stuff you buy in supermarkets or see dolloped out in most Greek restaurants, first ask yourself when you last saw pink smoked cod's roe. Once you've made your own with proper smoked cod's roe you'll be converted. Even if it isn't pink.

30-40g white bread, with the crusts removed
200g smoked cod's roe with the skin removed and broken into small pieces
100ml olive oil mixed with 100ml vegetable oil
Juice of 1 lemon
A pinch of cayenne pepper

Soak the bread in water for a couple of minutes then squeeze out the water and put it into a food processor with the cod's roe. Blend to a purée then gradually add the oils until well mixed in. Add the lemon juice, cayenne pepper and a tablespoon of water and continue mixing. The consistency should be spreadable, a bit like houmous, if not add a little more water. Serve with warm flat breads.

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