Name: Taramasalata
Cook time: 30 min
Yield: one large batch
Cuisine: Greek
Ingredients: 125g fluffy white bread,crusts removed; 125g cured white fish roe paste,available from Greek delis; 1/4 white onion,chopped; 1/2 small garlic clove,finely grated; 400ml neutral oil,such as grapeseed or rice bran; 2 lemons juiced (about 80ml,or to taste); salmon caviar,to serve (optional)

Taramasalata is so much better when made with a quality roe.Marcel Aucar

easyTime:<30 minsMakes:one large batch

Most of us are pretty used to taramasalata being a luminous shade of pink,but unfortunately this is usually due to dye. Traditional taramasalata - made from cod or carp roe - is beige,which might be less appealing to some,though not to me. It's worth seeking out quality white fish roe from a good Greek deli;it makes such a difference.

Ingredients

125g fluffy white bread,crusts removed
125g cured white fish roe paste,available from Greek delis
1/4 white onion,chopped
1/2 small garlic clove,finely grated
400ml neutral oil,such as grapeseed or rice bran
2 lemons juiced (about 80ml,or to taste)
salmon caviar,to serve (optional)

Method

1.Soak the bread in water for five minutes,then squeeze most of the water out with your hands.
2.In a food processor add the bread,roe,onion and garlic and process until you have a smooth paste.
3.With the machine running,add some of the oil very slowly,then a little lemon juice,then more oil,alternating until all the oil and lemon juice is combined and it is a smooth consistency. Add 80ml of warm water and process again - this will help make the dip light and fluffy.
4.Spoon into a serving bowl,top with some salmon caviar (if using) and serve with flat bread.
Drink:Assyrtiko would be perfect,or riesling.