Taramasalata - Smoked Roe Dip

, from Issue #27. September, 2015
Photography by Aaron McLean.
Taramasalata - Smoked Roe Dip


4 slices white toast bread, crusts removed
1⁄2 cup milk
200 grams smoked roe, removed from the skin
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
1⁄4 cup vegetable oil
sea salt and freshly ground pepper

To garnish
1 tablespoon capers, roughly chopped
1⁄4 teaspoon paprika


Rip the bread into small pieces and place in a bowl with milk. Soak for 5 minutes.

Squeeze out the excess milk and place the bread in a food processor with the smoked roe, garlic, lemon zest and juice. Process to combine and, with the motor running, drizzle in the olive oil. Season.

Tip into a shallow serving dish and garnish with the capers and paprika. Makes 1 1⁄2 cups.

Menu: Serve on a mezze platter with Beetroot Hummus and Baba Ganoush – Eggplant Dip.