#smokedcodroe

I have actually already written a post on taramasalata, it’s a very early post and I do think the blog is looking a little brighter than when I started. I’ve tweaked the recipe as well, so I thought I’d post again because it was sooo long ago and it’s such a great dip! One of my favourites..

  It’s not the obvious dip choice in England, not a firm favourite like humous, guacamole or sour cream and chive.. ahem. But I grew up eating taramasalata, with fond memories of eating the ‘real’ stuff in Greece. I love the pungent saltiness of it, no surprises there, pungent, salty, tangy.. Mmmm. With fresh warm pita and olives, it’s a winner, but on the lighter side try with crudité, or both! Pictured here I have radishes, something I’m eating a lot of at the moment, a great dipping vegetable, and super good for you too.

As part of the brassica family, along with broccoli, cabbage etc, radishes  are thought play a part in slowing or stopping certain types of cancer by prompting the body to make higher levels of detoxifying enzymes and eliminating cancer causing free radicals in the body. They’re also high in vitamin C as well as phosphorus and zinc, and being high in water content, keep you hydrated too! 

  I also have some raw beetroot that goes really well, roasting it would also make delicious combo. I've been pickling vegetables too which is also great for dipping!  

  And so onto the recipe..

      Taramasalata

  120g Smoked Cods Roe

2 large slices white bread, crusts removed

milk for soaking 

1 clove garlic, finely chopped

1 tsp onion powder*

pinch white pepper

¾ - 1 cup Olive oil

Juice of 1-2 lemons

  Peel the skin off the cod’s roe and scoop out the eggs into a food processor. Soak the bread in milk and squeeze it out, add this to the food processor along with the garlic, onion powder and white pepper. With the machine running drizzle in the olive oil until the mixture loosens and becomes a thick creamy consistency squeeze in one lemon, mix this through and taste, adding more lemon juice if needed.

  Chill the dip until your ready to serve. As I mentioned, taramasalata is unreal with warm fresh pita, but to keep things lighter cut some crudité, some olives and enjoy with drinks, as an appetizer or as part of a mezze selection.