Taramasalata

Taramasalata

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

In its true form, taramasalata is a creamy smooth, pinky-golden purée, tangy with garlic and lemon juice, and bursting with flavours of the sea. And it couldn’t be easier to make, requiring nothing more than a little blitzing in a food processor. When you’ve tasted the light, fluffy and far subtler homemade version, you may never buy a ready-made version again!

Tarama itself is the salted preserved roe of grey mullet (commercial versions are often made from less expensive cod’s roe) and comes as a very firm, hot-pink paste. Avoid any that seems to have an orange tinge, as it is likely to be bitter. We used to rinse the tarama to remove some of the excess salt. But it is rather fragile, and we’ve come to the conclusion that rinsing is not really necessary.

Ingredients

Quantity Ingredient
2 thick slices good-quality white bread
100g tarama
1 garlic clove, roughly chopped
1-1 1/2 lemons, juiced
250ml olive oil
250ml vegetable oil
100ml water

Method

  1. Remove the crusts from the bread and chop the bread roughly. Put it into a mixing bowl and pour on enough water to cover. Then fish out the bread and squeeze it tightly. Put the scrunched-up bread into a food processor with the tarama, garlic and the juice of 1 lemon and whiz everything to a paste.
  2. Mix the two oils together and start to drizzle them into the processor. Begin with about 100 ml of oil, then loosen the mixture with about 2 tablespoons of water. Continue adding first the oil, then the water in similar quantities, and finish with the remaining lemon juice. The purée should be light and fluffy and the prettiest pale pink-gold colour.
  3. Taste the taramasalata and adjust the balance if necessary. Tip it into a container, cover and refrigerate, where it will keep for 4–5 days.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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