Ingredients
- 200g smoked cod's roe
- 300g white bread, crusts removed
- 2 tbsp water
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 3 tbsp olive oil
- ½ tsp white pepper
- ½ tsp paprika
- Sea salt
- 1 tbsp chopped chives
1. Soak the white bread in water for a few minutes to soften it. Squeeze out the excess water and crumble the bread into small pieces.
2. In a large mixing bowl, combine the cod’s roe, minced garlic, lemon juice, dill and crumbled bread. Mix well until the ingredients are thoroughly combined.
3. Slowly drizzle in the olive oil while continuously whisking the mixture. Keep whisking until the mixture becomes creamy and emulsified (you can also do this in a blender to get a smoother result).
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4. Add the ground white pepper and paprika to the mixture.
5. Transfer the taramasalata to a serving bowl. Cover and refrigerate it, serve cold.
6. Before serving, garnish the taramasalata with chopped fresh chives.
