It is hard to find good taramosalata even in Greece! Most 'tourist' Tavernas serve a bright pink imitation. Unfortunately this has given it a bad name - as good taramosalata is stunning. Our recipe is expensive,
excellent and simple:
You will need
2 large cloves of garlic, peeled.
100g/4oz smoked cod's roe.
Extra virgin olive oil.
Fine, fresh breadcrumbs.
First puree the garlic in a food processor.
Add the cod's roe little by little until combined.
With the processor still running, add olive oil in a thin stream, until you have a smooth paste.
Next add some lemon juice to taste.
Switch off the machine and you may find some olive oil has floated to the top. Switch on the machine again and add some breadcrumbs, a few at a time, until the excess oil has been absorbed.
Turn the Taramosalata out into a bowl and chill until required.
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toasted pita bread or sliced raw vegetables.