To make this wonderful dip of smoked roe, look for tarama at Mediterranean markets.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    3/4 cup fresh bread crumbs 1/3 cup extra virgin olive oil
    9 oz (250 g) piece smoked cod's roe 1 small onion, grated
    2 tbsp fresh lemon juice sweet paprika, to garnish


    Prep: 15 min Total: 45 min
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    • 1

      Soak the bread crumbs with 3 tbsp water for 15 minutes. Split the roe down the center using a sharp knife and carefully peel away the skin. Process the roe, lemon juice, and soaked bread crumbs in a blender until well combined.

    • 2

      With the blender running, very slowly add the oil in a thin steady stream until the mixture resembles smooth mayonnaise.

    • 3

      Spoon into a small serving dish and mix in the onion. Cover and chill for at least 30 minutes. Serve sprinkled with paprika.


    The taramasalata can be covered and refrigerated for up to 2 days.

    For a lighter version, omit the bread crumbs and oil. Process the roe and lemon juice with 6 ounces reduced-fat cream cheese.

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