Taramasalata or taramosalata, the spelling's different, but the product's the same.

It was only a couple of days ago that I realised that I hadn't reported back on what I did with the smoked cod's roe that I made way back in March.

Now I know has been eating it just spread on toast, but he's made of sterner stuff than me! I find it far too strong for that! I think that the smoke was probably a bit too dense so there's just a slight bitter edge to it. Next time I'll smoke it in lighter smoke, but for longer, to avoid this.

As to the taramasalata, I've tried numerous recipes and, although purists make scoff, I've found the ones with some breadcrumb added to be the nicest.



150gm Smoked Cods Roe
150gm Oil (I used a light rapeseed)
35gm fresh bread (moistened in a little milk)
½ a garlic clove (steeped in boiling water for 5 minutes)
Juice of a lemon
1 tablespoon water

Process the roe, bread and garlic in a food processor. Add the oil a little at a time like making mayonnaise. Add lemon juice to taste then mix in the water to lighten it up.

Used tags: , , , ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed

Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.
/* */