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:

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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