posted by Maree 11-13-98 12:53 AM
Taramasalata
2 slices white bread
*4oz/ 125g smoked cod or mackerel roe / tarama
1/4 pt / 150ml olive oil
2 tabs. natural yoghurt
2 tabs. milk - could probably use water instead
1 clove (or more, to taste) crushed garlic
1 tab. lemon juice (or more to taste)
pepper
black olive/ flat leaf parsley to garnish
Cut crusts from bread, break into pieces. Put bread into a bowl.
Pour over the milk (or water) and allow to soak. Doesn't need too long.
When the liquid is taken up by the bread that's long enough.
Use metal blade of food processor. Put roe/ tarama, soaked bread, crushed
garlic in processor bowl and process ~ 30 seconds or until smooth.
With the machine running add, through the tube, the oil, yoghurt and lemon
juice- all in a steady stream- as when making mayonnaise.
Taste for seasonings. You may want to add a little more lemon juice.
Season pepper.
Refrigerate before serving. Decorate (if you wish) with black olive or flat leaf parsley. I prefer to make this up at least the night before (preferably, though, 24 hrs before) I wish to serve it. I find that it tastes less 'raw' / harsh and the flavours have a chance to meld/ marry.
It's good served with pita bread, rustic, country style breads or with crudites.