Читать книгу Floyd Around the Med - Keith Floyd - Страница 14

It is hard to find good taramosalata even in Greece. It is invariably made with anonymous fish roe, potatoes, ordinary oil and pink colouring and is, quite frankly, revolting! My version is expensive, excellent and simple. As with all the preceding mezze, this goes well with nicely charred, grilled pitta bread. It will taste even better if you can toast it over a charcoal grill.

2	fat cloves of garlic, peeled
100g/4oz	smoked cod’s roe – the best has the skin still attached, which needs to be painstakingly peeled off
	finest-quality olive oil
	lemon juice
	some fine, fresh white breadcrumbs

First purée the garlic in a food processor, then add the cod’s roe little by little until they are combined. As the food processor goes whizzing around, slowly and evenly pour in a thin stream of olive oil until you have a smooth paste. Next add some lemon juice to taste. Switch off the machine; you may find some olive oil has floated to the top. Switch on the machine again and add some breadcrumbs, a few at a time, until the excess oil has been absorbed.