TARAMASALATA FISH ROE DIP

Preparation Method :

• The most authentic roe to use is tarama, the dried and salted roe of the grey mullet.
• Smoked cod's roe can be used instead, in which case the skins will need to be removed first.
• Remove the crusts and soak the bread in the cold milk.
• Meanwhile, beat the roe thoroughly in a mortar or in a blender until it is soft.
• Squeeze the bread dry and crumble into the roe. Add the garlic and onion, half the lemon juice and blend) to a creamy paste.
• When it is smooth, break in the egg yolk and continue to beat or blend while dribbling in the olive oil and the rest of the lemon juice.
• Chill and serve as a dip with whole radishes, black olives, celery sticks, and pita bread.
• Most taramasalata sold commercially is artificially coloured and tastes nothing like this.
• The home-made version will keep for about 10 days in a sealed container in the refrigerator.