• DIFFICULTY: EASY
  • 10 mins

Ingredients

for thE TARAMASALATA:
  • 250g hot smoked cod roe (remove any membrane)
  • 200ml (or more) good olive oil (but not the best)
  • 2 cloves garlic, peeled and well chopped
  • 4 lemons (grated zest from 1/4 lemon, the rest for juice)
  • 1 teaspoon cumin seeds, toasted and ground
  • 50g good homemade breadcrumbs
  • 1 teaspoon harissa paste (optional, for a spicy kick)

Tim's Taramasalata

Whether you’re a fan of this salty, smoked garlic-spiked paste or not, making your own taramasalata is a game changer. This homemade version surpasses any store-bought option, bringing out the best flavors with smoked cod roe, olive oil, garlic, and spices.

 

Instructions

  1. Prepare the Ingredients:

    • Allow the roe to warm up to room temperature.
    • Toast and grind the cumin seeds.
    • Grate the zest of 1/4 lemon and juice the rest.

  2. Blend the Taramasalata:

    • Place the room temperature roe, garlic, breadcrumbs, and half of the cumin in a food processor and blend on a moderate speed.
    • Gradually drizzle in some of the olive oil.
    • Stop and add a little lemon juice, then the harissa (if using).
    • Continue blending, adding more olive oil and lemon juice as needed to achieve a smooth, light, and well-emulsified mixture.
    • Taste and adjust seasoning: add more oil if it can take it, more lemon juice if it’s too salty, or a small dash of water to balance the texture. Add the remaining cumin if desired.

  3. Store and Serve:

    • Store the taramasalata in the fridge and use it within a few days.
    • Allow it to warm up for half an hour before serving.
    • Drizzle with your very best olive oil before serving.

  4. Serving Suggestion:

    • Serve with a piping hot charred and fluffy flatbread.
    • Garnish with a few herbs and a wedge of fresh lemon.
Share this recipe:
SHOP CHESIL