Taramasalata   CD  HD  ACC  Greek  30mins plus standing

Serves  4    Cold   Fish  Seafood  Dip  Hors d'oeuvre  Starters   Accompaniment  Eggless  Greece  Europe  Mediterranean

Ingredients

   175g/6oz Sliced White Bread, crusts removed

   150ml/5fl.oz. Milk

   75g/3oz Smoked Cod or Grey Mullet Roe

   4 tbsp Olive Oil

   1 Small Onion, grated

   4 tbsp Lemon Juice

   2 Garlic Cloves, crushed

   Black Olives to serve

   Lemon Wedges to Serve

   Pitta Bread to serve

Instructions

1. Crumble the beard into a mixing bowl, add the milk and leave to soak for 10 minutes.

2. Meanwhile, remove the skin from the roes.

3. Place the roe and soaked bread mixture into a food processor or blender and process for a few seconds.

4. Add the lemon juice, onions and garlic to the blender and continue to process but do not over-blend as the mixture should be firm.

5. Transfer to a bowl, cover and leave for a few hours to allow the flavours to develop.

6. To serve - transfer to a serving bowl, garnish with olives and serve as a starter or dip with lemon wedges and pitta bread.

  More Starter  Recipes  | Summer Recipes  | More Fish/Seafood Recipes 

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