Forget the fluorescent pink stuff you find at many deli counters - this is the real deal.
- 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
- 1For 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.
- 2Place 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.