Hamdi Saidani This Mary Berry Taramasalata Recipe is a creamy and authentic recipe, which is made with smoked cod’s roe and lemon juice. It’s the perfect party appetizer, ready in about 10 minutes, plus chilling time.
Jump to RecipeMary Berry Taramasalata Recipe Ingredients
- 500 g (1 lb) smoked cod’s roe, skinned and coarsely chopped
- 4 small slices of white bread, crusts removed
- 4 tbsp lemon juice
- 1 large garlic clove, coarsely chopped
- 250 ml (8 fl oz) olive oil
- salt and black pepper
How To Make Mary Berry Taramasalata
- Blend the base: Place the chopped cod’s roe in a food processor or blender and purée until smooth. Break the bread into a small bowl, add the lemon juice, and let the bread soak for 1 minute. Add the soaked bread to the cod’s roe along with the garlic, and blend again until smooth.
- Emulsify the dip: With the food processor running, pour the olive oil into the mixture in a very slow, thin stream. Continue to blend until all the oil has been absorbed and the mixture is thick and creamy.
- Season and chill: Add salt and pepper to taste. Turn the taramasalata into a bowl, cover, and chill for at least 1 hour before serving as a dip or pâté.
Recipe Tips
- How to get the best texture? The key to creamy, stable taramasalata is to add the oil very slowly while the blender is running. This creates a smooth emulsion, similar to making mayonnaise.
- What is smoked cod’s roe? It is the salted and smoked egg sac of the cod fish. It has a salty, savoury, and unique flavour that is the foundation of authentic taramasalata. Look for it at good fishmongers or speciality food stores.
- Can I use a different oil? A light olive oil is best. A very strong, peppery extra virgin olive oil can sometimes overpower the delicate flavour of the roe.
- Why did my taramasalata split? This can happen if the oil is added too quickly. If it splits, try adding a teaspoon of cold water and blending again to see if it will come back together.
What To Serve With Taramasalata
This classic Greek dip is perfect as part of a mezze platter or served with:
- Warm, fluffy pita bread
- Toasted crusty bread
- Vegetable crudités like cucumber and carrot sticks
- A sprinkle of black olives
How To Store Taramasalata
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freezing is not recommended as the emulsion can break and the texture will become watery upon thawing.
FAQs
- Why is my homemade taramasalata not bright pink? Many commercially produced taramasalatas have food colouring added to give them a vibrant pink hue. Authentic, homemade taramasalata made from natural smoked cod’s roe is typically a pale, creamy beige colour.
- Can I make this without a food processor? It is challenging but possible. You would need to mash the cod’s roe and soaked bread together very thoroughly with a fork, then whisk in the oil drop by drop, which requires a lot of patience and effort to create a stable emulsion.
- Is this recipe healthy? Taramasalata is high in calories and fat due to the large amount of olive oil. However, it is made with natural ingredients and is delicious as an occasional treat.
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Mary Berry Taramasalata Recipe
Course: AppetizersCuisine: BritishServings
6
servingsPrep time
10
minutesCooking time
1
hourCalories
714
kcalA classic, creamy, and authentic Greek dip made from smoked cod’s roe, lemon, and olive oil.
Ingredients
500 g (1 lb) smoked cod’s roe, skinned and chopped
4 small slices of white bread, crusts removed
4 tbsp lemon juice
1 large garlic clove, chopped
250 ml (8 fl oz) olive oil
Salt and black pepper
Directions
- Purée the cod’s roe in a food processor.
- Soak the bread in the lemon juice for 1 minute, then add it to the processor with the garlic and blend until smooth.
- With the processor running, slowly drizzle in the olive oil until it is all incorporated and the mixture is thick and creamy.
- Season to taste with salt and pepper.
- Transfer to a bowl, cover, and chill for at least 1 hour before serving.