Taramasalata

AT A GLANCE

  • Serves 6 people

  • 90 gm crustless day-old sourdough bread, coarsely torn
  • 50 gm tarama paste (see note)
  • 60 ml (¼ cup) lemon juice
  • ¼ small Spanish onion, finely chopped
  • 90 ml sunflower oil
  • 1 small baguette, thinly sliced
  • For drizzling: extra-virgin olive oil
  • To serve: salmon roe
01   Combine sourdough bread and enough water to just cover in a bowl and stand until just softened (30 seconds), drain and squeeze out excess water. Transfer to a food processor with tarama paste, lemon juice and onion and process until smooth (1-2 minutes). With motor running, add 1 tbsp water, then gradually add oil in a thin steady stream, processing until emulsified (2-3 minutes). Season to taste and refrigerate until required. Taramasalata will keep refrigerated for 2 days.
02   Preheat a grill to high. Place baguette slices on an oven tray, drizzle each side with olive oil and season to taste. Grill, turning once, until golden and toasted (2-3 minutes). Serve with taramasalata topped with salmon roe.
Note Tarama paste, a concentrate made from cod roe, is available from Greek delicatessens and select fishmongers.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

JONATHAN BARTHELMESS, THE APOLLO, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CLEAN YOUNG RIESLING. , suggested by SAM CHRISTIE

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