TARAMASALATA
Taramasalata, literally ‘tarama salad’, gets its name from the Turkish and Greek word tarama (fish roe) and the Greek derived suffix salata (salad). Traditionally it’s made from cured cod or carp roe (the briny, slightly creamy fish eggs), combined with starchy bread or mashed potato, olive oil, lemon juice, and sometimes a hit of onion or garlic. The roe is the star as it gives the dip its pale pink to beige colour, a silky, slightly gritty texture and the unmistakable umami salty flavour that tastes of the sea.
Taramasalata originates in the eastern Mediterranean and it’s a fixture in Greek mezze, particularly popular on festive tables, and has roots in Ottoman era cuisine where cured fish roe was widely used. You enjoy it as part of a mixed mezze plate, scooped up with warm pita or crusty bread, spread on fresh cucumber or radish slices, or served alongside olives, grilled fish and crisp salads. Texturally it’s smooth and creamy with a bright lemon lift and a briny, slightly smoky ocean tang. It’s so important to balance it with acidic companions to cut the richness.
TARAMASALATA
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TARAMASALATA 〰️
Time: 15 mintutes
Serves: make a large bowl, can feed up to 15 as a starter
**for a smaller portion half the recipe
100gm day old white bread, no crust
200gm smoked cod roe*
1 shallot
2 garlic cloves
2 lemons, juice
200ml extra virgin olive oil, plus extra
Garnish: 3 kalamata olives
*smoked cod roe can be hard to source, greek delis and local markets are your best bet. For Melbourne where I reside I got mine from Helenic Deli at Queen Victoria Market.
Cut the white bread into cubes and place into a bowl of cold water. Let sit to the side. In a food processor add in the smoked cod roe, roughly chopped shallot and garlic and the juice of one lemon. Return to the soaking bread, remove from water and squeeze out all excess liquid. Add into the food processor and blitz on high.
Once combined begin drizzling half the olive oil slowly. Add in the remaining juice of 1 lemon, and then continue drizzling the in the rest of the olive oil slowly. Once all in, still with speed on high add in 3 ice cubes one at a time, and once all incorporated, fluffy and smooth, taste. If the flavour is a little too fishy still for your palate, continue to drizzle in olive oil bit by bit until your happy with the flavour balance.
Place in fridge until ready to serve and then spoon onto plate, garnish with a trio of kalamata olives and then serve with toasted pita bread.