Taramasalata DipLaura Sharrad
- 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
- Soak the bread in water for 5 minutes to soften, then squeeze out all excess water and moisture.
- 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.
- 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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