I first learnt how to make taramasalata dip in a greek restaurant on the Hobart waterfront many years ago. Traditionally made from a salted cod roe paste called tarama. This Tarama stuff generally comes in huge buckets imported from somewhere that would take you about 12 months in a commercial kitchen to use. If you’ve attended my workshops or been following me for a while you’ll know I am all about how to make things easy in the home kitchen and practical. Would would you do with the other 400 tablespoon serves of tarama paste at the end of the recipe! And, of course, I aways do like to support Tasmanian producers.
This version uses salmon roe ( I will make a version with salmon roe I cure myself one day) and hot smoked salmon try to get the fatty middle bit of the hot smoked salmon side. Also a great to use up stale bread, I always pop he crusts in a bag in the freezer so I have some to make a dip like this (see my parsley dip recipe) or for bread crumbs or crusts. Remember if you use or like my recipe please take the time to share the recipe, or take pic of what you cook and share it so your friends can find it too!
100 grams salmon roe
150 grams Tassal hot smoked salmon
2 cloves garlic
juice of one lemon
1 tablespoon white wine vinegar
4 slices bread into crumbs
approximately 200 ml olive oil
We are using the same emulsion style method to make this dip just like we would when making mayo/aioli. In the TM or food processor add the salmon, roe, garlic, lemon juice, vinegar, salt, pepper and crumbs and blend until smooth. then add the oil in a slow drizzle while blending, stop and taste often until until it becomes a smooth pink thick and creamy dip. season with salt and pepper. Serve with home cut fat chips and battered fish.