May 27, 2016

Taramasalata Radishes | Celia's Saucer


Taramasalata was always something quite curious to me, with its candy floss pink colour and salty smooth texture. Once you start eating it though, it's difficult to stop, although stop I did for many years until recently. Visiting an excellent Turkish restaurant on Stroud Green Road - Petek - a new love was born, scooping it up with handfuls of pillowy bread. 

Turns out, it's easy easy easy to make, too. 

I discovered that it also pairs superbly with fresh slivers of peppery radish. 

And the colours? Just superb. 


  • Recipe from David Lebovitz
  • 4 slices (90g) white bread, such as pain de mie
  • 1/2 cup (100g) fish roe (red or white)
  • 1/2 cup (125ml) olive oil
  • 1/2 cup (125) vegetable oil, such as canola or sunflower
  • Optional: 1 small clove garlic, peeled, green germ removed, and minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon ground white pepper
1. Trim the crusts from the bread, break into large pieces and put into a bowl. Cover with water then immediately grab them with your hand and squeeze most of the water out.
2. Put the bread, fish eggs, and garlic (if using) in a blender or the bowl of a food processor. Put on the lid. (If using a blender, remove the center cap, in the middle of the lid. A funnel put in the opening will prevent splattering. If using a food processor, remove the cylinder in the feeding tube.)
3. Turn the blender on to thoroughly combine the fish eggs and bread. Mix the olive oil and vegetable oil in a measuring cup with a spout. With the motor running on medium-high speed, drizzle the oil into the fish egg mixture in a slow, steady stream, until it’s all added. Add the lemon juice and white pepper. Taste, and add more lemon juice, if desired.
4. Scrape into a bowl and serve.
Storage: Tarama can be made up to five days in advance, and refrigerated, well covered. I think it actually gets better after it sits for a day or two, so feel free to make it in advance.
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