Taramosalata

Most recipes for taramosalata include breadcrumbs, which are not good for some people. Potato can also be used, or Nourishing Traditions has a version using cultured cream. The recipe below gives the 3 options so you can choose the version that works best for your dietary needs. If none of them are ideal, try using homemade mayo (but that’s not tested). The flavour and texture will vary slightly depending which version you use, but they’re all good.

If you’re buying roe from the fish mongers, you may notice that there are sometimes different types available (in NZ anyway). I’ve tried both types and here’s the verdict. One type comes in one piece that’s about 225gm, maybe slightly more. This type has very fine eggs, and is more solid. It’s easier to peel and work with. It makes a better textured dip. The other type comes in small pieces, has bigger eggs, and is harder to peel. The mass of eggs after peeling will be smaller, so get more to start with. The dip will still taste good, but the texture’s not as fine.

The exact amount of each ingredient required will depend on the type of roe, and your taste. When making the recipe, start with the lower end of the range of ingredients. Add more lemon juice and oil at the end to get the right taste and consistency, remembering that it will go firmer when refrigerated.

• 2 cloves garlic, crushed or minced
• About 225gm (8oz) fish roe
• either – smoked whole cod roe, casing removed (found canned or in jars) or – raw or smoked fish roe, found at the fish mongers
• 4-6 Tbs cultured cream (start with 4 and add more at the end if desired)
  • or – about 200gms (just under ½ a lb) potatoes, peeled, cooked and mashed
  • or – 3 slices of a softish, mild flavoured bread, such as the gluten free white bread
• ½ – ¾ cup extra virgin olive oil
• Juice of 1-2 lemons
• Salt & pepper to taste

If using the bread, cut the off crusts, soak in filtered water, then squeeze dry. If using the potato, peel, cook and mash it.

In a food processor, beat together the fish roe, crushed garlic and the bread, potato or cream till smooth. Mix together the olive oil and lemon juice in a separate bowl. Then pulse the food processor on and off, slowly drizzling in the olive oil and lemon juice mixture. Process till creamy. Add extra lemon juice or olive oil, if needed. Season to taste.

If you use the cream, the mixture will be quite runny. Refrigerate overnight, or a few hours, then whisk to mix in any oil that’s risen to the surface.