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Real-deal taramasalata with salmon roe and black pepper water crackers

Australian Gourmet Traveller dip recipe for real-deal taramasalata with salmon roe and black pepper water crackers.

By Emma Knowles
  • Serves 10
  • 20 mins preparation
  • 30 mins cooking plus resting, cooling, soaking
Real-deal taramasalata with salmon roe and black pepper water crackers
Real-deal taramasalata with salmon roe and black pepper water crackers

Forget the fluorescent pink stuff you find at many deli counters - this is the real deal.

Ingredients

  • 150 gm smoked cod roe, skin removed
  • 4 thick slices sourdough bread, crusts removed, coarsely torn
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 160 ml olive oil
  • Juice of 1½ lemons, or to taste
  • To serve: salmon roe
Black pepper water crackers
  • 150 gm (1 cup) plain flour
  • 1 tsp baking powder
  • 80 ml (1/3 cup) olive oil
  • For brushing: lightly beaten eggwhite
  • For scattering: coarsely cracked black pepper

Method

Main
  • 1
    For water crackers, preheat oven to 150C. Combine flour and baking powder in a bowl and make a well in the centre. Add oil and 160ml water to well, mix until a soft dough forms. Turn onto a lightly floured surface, knead lightly until mixture just comes together. Divide in thirds, form each into a ball, flatten slightly, wrap loosely in plastic wrap, rest for 20 minutes. Roll each piece of dough to 1mm thick, brush with eggwhite and scatter with pepper. Cut into rough 2cm x 10cm rectangles with a lightly floured sharp knife and place on baking trays lined with baking paper. Bake in batches until light golden on edges (10-15 minutes), then transfer to a wire rack until cool. Makes about 50. Water crackers will keep stored in an airtight container for 1 week.
  • 2
    Place cod roe in a non-reactive bowl, cover with water, soak to remove salt (30 minutes), drain. Place bread in a separate bowl, cover with water, soak until softened (15 minutes), drain, squeeze out excess water. Process roe, bread, onion and garlic in a food processor to combine. With motor running, add oil in a thin steady stream and process until thick and emulsified. Season with pepper and lemon juice, refrigerate until required. Makes about 500ml. Taramasalata will keep refrigerated in an airtight container for 1 week. Serve with black pepper water crackers and salmon roe.