When a cook starts blending together eggs, garlic, a touch of lemon juice and olive oil the expected result is mayonnaise. And yet when the eggs are fish roe the outcome is taramasalata. Having made it recently, I’ve only just realised that the classic Greek dip is in fact a form of mayonnaise.
We are used to dipping a piece of cracker or bread into the taramasalata but of course it can be used in many ways like regular mayonnaise: as an accompaniment to a colourful array of vegetables and meats just like the French grand aioli; or with a piece of grilled fish or fresh prawns; or to dress roasted fennel with its glossy richness.
So next time you make this fishy mayonnaise think about a variety of ways to put it to use. The following gluten-free version, made without the usual addition of milk-soaked bread, is really delicious and very simple to make.
Caren
Taramasalata with Dill and Salmon Roe
100 gm tin of tarama (grey mullet roe)
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons water
Ground white pepper
350 ml olive oil
1 small jar salmon roe
¼ bunch dill, finely chopped
Process tarama, garlic, juice, water and pepper in a food processor until well blended. Slowly add the oil in a thin stream until amalgamated.
Refrigerate in a sterilised container for up to 5 days.
Spoon the taramasalata into a shallow serving dish and garnish with the roe and dill.
