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Taramasalata   CD  HD  ACC  Greek  30mins plus standing


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




   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




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.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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