Homemade taramasalata is well worth the effort, it’s a world apart from what you can buy in a supermarket. You can buy smoked cod’s roe from a good fishmonger. This recipe was created by Great British Chefs and is served on our Pink & Black Pepper sourdough crispbreads with oven dried tomatoes and black olives.
Cooking Time: 45 minutes
- 8 Peter’s Yard Pink & Black Pepper sourdough crispbreads
- 1 handful of black olives, roughly chopped
Semi-dried cherry tomatoes
- 1 punnet of cherry tomatoes
- 1 sprig of rosemary, needles picked and finely chopped
- extra virgin olive oil
- flaky sea salt
- freshly ground black pepper
- 60g of smoked cod roe
- 75ml of milk
- 30g of white bread, crusts removed
- 1/2 tsp Dijon mustard
- 75ml of olive oil
- lemon juice
- Preheat the oven to 150°C/gas mark 2.
- Halve the cherry tomatoes and lay on a baking tray cut-side up. Sprinkle evenly with the chopped rosemary, season with salt and pepper and drizzle with a touch of extra virgin olive oil.
- Place in the oven for 35–45 minutes or until semi-dried and slightly shriveled (use the above image as a guide). The tomatoes will keep for a few days in the fridge or for up to a month if stored in a sterilised jar of oil.
- To make the taramasalata, place the smoked cod’s roe, milk, bread and mustard in a blender and blitz until smooth. With the motor running slowly, drizzle in the oil – you will see the taramasalata begin the emulsify and thicken. Taste and season with salt and lemon juice.
- To serve, spread the taramasalata generously over the crispbreads and top with the chopped black olives and semi-dried tomatoes.
Recipe courtesy of www.greatbritishchefs.com