Ingredient:
500 g (1 lb) smoked cods roe, skinned and coarsely chopped
4 small slices of white bread, crusts removed
4 tbsp lemon juice
1 large garlic clove, coarsely chopped
250 ml (8 fl oz) olive oil
Salt and black pepper
Method:
Puree the cods roe in a food processor or blender until smooth. Break the bread into a bowl, add the lemon juice, and let the bread soak for 1 minute. Add to the cods roe with the garlic, and puree until smooth.
Pour the oil into the mixture, a little at a time, and puree until all the oil has been absorbed. Add salt and pepper to taste. Turn the taramasalata into a bowl. Cover and chill for a at least 1 hour before serving as a dip or pate.
500 g (1 lb) smoked cods roe, skinned and coarsely chopped
4 small slices of white bread, crusts removed
4 tbsp lemon juice
1 large garlic clove, coarsely chopped
250 ml (8 fl oz) olive oil
Salt and black pepper
Method:
Puree the cods roe in a food processor or blender until smooth. Break the bread into a bowl, add the lemon juice, and let the bread soak for 1 minute. Add to the cods roe with the garlic, and puree until smooth.
Pour the oil into the mixture, a little at a time, and puree until all the oil has been absorbed. Add salt and pepper to taste. Turn the taramasalata into a bowl. Cover and chill for a at least 1 hour before serving as a dip or pate.
