Taramasalata Dip

Laura Sharrad

Ingredients:

  • 150g smoked salmon roe
  • 4 sliced sourdough white bread
  • 1 garlic clove, finely chopped
  • 1/4 red onion, finely chopped
  • 150ml olive oil
  • Pinch sea salt
  • 2 lemons
  • Extra roe, for serving
  • Black pepper, for serving
  • 1 sourdough loaf, for serving

Method:

  1. Soak the bread in water for 5 minutes to soften, then squeeze out all excess water and moisture.
  2. In a food processor, blitz the roe, bread, garlic, onion, lemon zest until a paste forms.  Slowly pour in the oil until emulsified & season with salt and lemon juice.
  3. To serve, place into a serving dish, drizzle with olive oil, salt, black pepper & top with extra salmon roe.  Serve with crusty bread.

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