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Posted by on 1 Apr 2012 in Bradley Smoker | 0 comments

Bradley Smoked Cod’s Roe Taramasalata

Bradley Smoked Cod’s Roe Taramasalata

Amazing what a few sunny days and a bit of warmth will do for you. I’ve already abandoned the casserole and returned to salads, so when I saw a splendid display of cod roes at my fishmonger I couldn’t resist the urge to make my favourite Greek dip, taramasalata, writes Sandra Tate … Being a twin sacked and very fragile, they do bear an uncanny resemblance to testicles and so I took the precaution of smoking and peeling the membrane from them for my opening image here. As you can see, they are delicate, fine, and most definitely not the shade of pastel pink of commercially produced taramasalata. Of course smoked cod’s roe is not just for taramasalata, weighing in at around 400g there’s going to be plenty left for spreading on toast with cream cheese and a squeeze of lemon juice.  Ingredients   150g smoked cod’s roe 100g stale white bread, crumbed 1 clove garlic, crushed juice of a lemon, to taste light olive oil (75ml-100ml) warm pitta bread...

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