Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.
Jonathan Barthelmess's taramasalata
"You can do just about anything with taramasalata," says Jonathan Barthelmess of Greca and The Apollo. "Stir taramasalata through a risotto at the end, pair it with scallops, and serve it as a dipping sauce for raw vegetables or fried school prawns. It's a mayonnaise using fish eggs in place of a hen's eggs, basically, so just use it like a mayonnaise or an aïoli. You could even spread it on a sandwich."
INGREDIENTS
- 90 gm crustless day-old sourdough bread, coarsely torn
- 50 gm tarama paste (see note)
- 60 ml lemon juice (¼ cup)
- 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
Directions
- 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 the 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.
- 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.
Notes
Tarama paste, a concentrate made from cod roe, is available from Greek delicatessens and select fishmongers.
Drink Suggestion: Clean young riesling. Drink suggestion by Sam Christie
20 mins preparation
5 mins cooking
Serves 6
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