Jamie Oliver's Christmas Cookbook
By Jamie Oliver
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- Taramasalata
10 mins
Not Too Tricky
serves 10
About the recipe
I really believe this is one of the most beautiful, decadent and delicious dips you can make, and it’s a wonderful excuse to celebrate exciting veg in all their different colours, shapes and sizes on the side, for some epic dunking.
Recipe From
Ingredients
200g white bread (without crusts)
2 large lemons
2 pinches of cayenne pepper
½ a clove of garlic
100ml cold-pressed extra virgin olive oil
100g smoked cod’s roe
Top Tip
If you’ve got an extra piece of smoked cod’s roe, freeze it to use another day. This makes it perfect for grating over things, like I’ve done in the picture here, adding a great sweet, smoky, kinda bitter-salty flavour to the dish.
Method
- Tear the bread into chunks and place in a mixing bowl. Pour over 100ml of cold water and leave for 1 minute. Squeeze the lemon juice into a blender with the cayenne, then peel and add the garlic and pour in the oil. Roughly chop the cod’s roe and add on top. Squeeze the bread really well to get rid of any excess water, then add to the blender. Liquidize to a really fine, silky purée, adding a small splash of water to help it along, only if it needs loosening.
- Taste the taramasalata and season to perfection with sea salt and black pepper, if needed. Spoon on to a platter and drizzle with a little extra oil. If making ahead, loosen with a splash of water before serving, if needed – it can thicken over time.
- Delicious served with crunchy seasonal veg to provide contrast to the smooth silky taramasalata. Trim or slice radishes, fennel, kohlrabi and carrots into bite- sized morsels that are a pleasure to eat, pick baby green and purple kale leaves and click apart chicory, serving on the side for dunking. Also good with warm buttered bread, grilled crostini drizzled with oil, nice crackers or crispbreads.
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