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.
