Taramasalata

Our house could probably boast a supply of taramasalata vast enough to feed a Parthenon full of Greeks for a week. The way to avoid this is to not use too much roe (like I did). Either way if there are any suggestions of how to convert Taramasalata into something else (cos whilst it's nice there is only so much that I can take) please send them through sharpish.

Ingredients

100g cod roe
an onion
stale bread (4 slices)
50ml olive oil
paprika

Method

Start by grating the onion. I used a food processor to save my eyes. Then soak the bread (I had a left over homemade loaf which is denser than the shop bought air pumped guff) in water and squeeze out the liquid. Add this to the onion and mix i the food processor. As it is mixing add the olive oil.

Cod roe is a funny thing to handle. The roe is inside a skin/sac and can be squeezed out like piping icing.

My error was to use 5 times the roe in the recipe above, I just asked for a whole roe from the fishmonger and didn't appreciate the weight of them. You live and learn as they say.

Mix the roe into the food processor and serve. I sprinkled it with paprika and served with black olives and warm pita bread.