AT A GLANCE
Serves 4 as part of a Greek seafood mezedes plate.
|01||Place bottarga in a mortar and, using a pestle, pound to a smooth paste. Combine bottarga, bread, onion and lemon juice in a food processor and process until smooth. While motor is running, gradually add oil and process until combined. Season to taste with sea salt and freshly ground black pepper, transfer to a bowl, cover and refrigerate until required.|
|02||To serve, spread toast generously with taramasalata and top with a slice of bottarga.|
Note Bottarga (smoked grey mullet roe) was originally used in taramasalata until it became too costly. It's available from select fishmongers. Use smoked cod roe if bottarga is unavailable.