"You can do just about anything with taramasalata," says Jonathan Barthelmess of Greca and The Apollo. "Stir taramasalata through a risotto at the end, pair it with scallops, serve it as a dipping sauce for raw vegetables or fried school prawns. It's a mayonnaise using fish eggs in place of hen's eggs, basically, so just use it like a mayonnaise or an aïoli. You could even spread it on a sandwich."
Jonathan Barthelmess's taramasalata
Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.
- 20 mins preparation
- 5 mins cooking
- Serves 6
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Ingredients
- 90 gm crustless day-old sourdough bread, coarsely torn
- 50 gm tarama paste (see note)
- 60 ml lemon juice (¼ cup)
- ¼ small Spanish onion, finely chopped
- 90 ml sunflower oil
- 1 small baguette, thinly sliced
- For drizzling: extra-virgin olive oil
- To serve: salmon roe
Method
Main
- 1Combine sourdough bread and enough water to just cover in a bowl and stand until just softened (30 seconds), drain and squeeze out excess water. Transfer to a food processor with tarama paste, lemon juice and onion and process until smooth (1-2 minutes). With motor running, add 1 tbsp water, then gradually add oil in a thin steady stream, processing until emulsified (2-3 minutes). Season to taste and refrigerate until required. Taramasalata will keep refrigerated for 2 days.
- 2Preheat a grill to high. Place baguette slices on an oven tray, drizzle each side with olive oil and season to taste. Grill, turning once, until golden and toasted (2-3 minutes). Serve with taramasalata topped with salmon roe.
Notes
Tarama paste, a concentrate made from cod roe, is available from Greek delicatessens and select fishmongers.Drink Suggestion: Clean young riesling. Drink suggestion by Sam Christie
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