Since childhood this has been one of my favourite things to make. When you are sitting out on the Norfolk coast eating taramasalata in the sunshine then you know summer is upon us.
Many taramasalata recipes call for bread or potatoes to be mixed in but this works just fine. I think putting the smoked cod’s roe centre stage seems closer to the delicious taramasalata you find in tavernas nestled up to the beach in the Greek Islands. If your only experience of taramasalata is pots of pink fluffy cream that you find in supermarkets then you are in for a real treat and this tastes nothing like it! Smoked cod’s roe can be hard to come by, you will find it in fish shops like Gurneys. If it is already potted up you won’t need to put it in water but it will be much more expensive.
First things first, you will need to soak the cod’s roe in cold water for more than a couple of hours. After this rinse and drain it thoroughly before peeling off the skin which will now come away easily. Put the roe in a mixing bowl and mash it adding a good-sized clove of crushed garlic. Now start adding the oils a drop at a time whilst you whisk away, keep adding oil when the mixture begins to become smooth add in the crème fraiche.
I always like to leave it in the fridge for an hour or two but you can eat it straight away. If you have any spare, this will freeze well.
Delicious on toast or pitta bread Yum!
150g smoked cod’s roe
juice ½ lemon
1 deserts spoons of crème fraiche
3 dessert spoons of virgin olive oi
1 clove garlic, crushed
1 level tablespoon fresh chopped parsley (optional)
See also Norfolk Potted Shrimps