Cod roe panfried and blended with garlic, lemon juice, olive oil and smoked paprika.

The cod roe itself was purchased from the local fish market for £3.00. It comes in different sizes and variations, such as smoked versions too. And it isn’t always available to buy.

Ingredients

Cod Roe Taramasalata

  • 1 x small/medium sized cod roe
  • 3 x small garlic cloves (peeled)
  • 1 x tbsp smoked paprika
  • 1/2 x a lemon juice
  • Lemon zest to garnish
  • Olive oil to drizzle
  • Salt and black pepper to season
  • 2 x slices of sourdough bread

Method

1. Preheat the hob to a medium/high heat. Heat olive oil in a small frying pan. Add the cod roe to the pan and cook until golden. Cook through for roughly 10-12mins (depending on the size).

2. Place the cooked cod roe onto a board and chop into rough chunks.

3. Place the cod roe chunks into a blender. Add the peeled garlic cloves, smoked paprika, squeezed lemon juice and drizzle olive oil with some water to loosen the mix. Season with salt and black pepper.

4. Blend the mix until a smooth paste occurs. Continue to add some olive oil or water if the mix is too thick. Taste as you go along.

5. Place the mix into an airtight jar, which will keep in the fridge for 5 days or freeze in smaller batches for the next usage.

6. Drizzle some olive oil onto the sourdough slices. Toast in a frying pan until crispy.

7. Spread a dollop of the cod roe mix onto the slices of toasted bread.

8. Drizzle some olive oil on top, grate lemon zest, season with salt and black pepper, sprinkle smoked paprika and squeeze a wedge of lemon juice on top.