Taramasalata

Taramasalata

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

The spice bazaar in Istanbul has a section crammed full of little shops selling Russian and Iranian caviar and bottarga – the salted pressed roe from grey mullet. Upmarket Turkish restaurants sometimes sell bottarga, sliced wafer-thin and chilled. Few of us can afford this luxury, but taramasalata is almost as delicious. These days grey mullet roe is scarce and you’re more likely to be able to find smoked cod roe.

Serve with warm or toasted bread.

Ingredients

Quantity Ingredient
100g grey mullet or smoked cod roe
2 thick slices good-quality white bread, crusts removed
1 garlic clove, roughly chopped
1-1 1/2 lemons, juiced
250ml olive oil
250ml vegetable oil
100ml water

Method

  1. Lightly rinse the roe under cold running water.
  2. Chop the bread roughly, then put it into a bowl and pour on enough water just to cover. Leave for a few moments, then squeeze it firmly. Whiz the bread, roe, garlic and the juice of 1 lemon to a paste in a food processor.
  3. Combine the oils and start to drizzle into the processor with the motor running as if making a mayonnaise. Begin with 100 ml, then loosen the mixture with 2 tablespoons water.
  4. Continue to add oil and water in similar amounts, and finish with the remaining lemon juice. The purée should be light, fluffy and a delicate, pale-golden pink. Taste and adjust the seasoning. Chill, covered, until ready to eat. The taramasalata will keep for 4–5 days.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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