Taramasalata recipe

l00g/4 oz smoked cod's roe. skin

removed

4 slices white bread

3 tablespoons lemon Juice

200 ml/7floz olive Oil

l small onion, finely grated

/ teaspoon chopped parsley

Crudités

l red pepper

l green pepper

l yellow pepper

«1% carrots

476 celery sticks

V: small cauliflower

Soak the cod‘s roe in water for 5 minutes to remove

some of the salt. then drain. Trim off and discard the

crusts from the bread and soak the slices in about

3 tablespoons water for 2 minutes. Remove and

squeeze dry.

Place the cod‘s roe, bread. lemon juice, oil, onion and

parsley in a lquldlSer and blend until smooth.

Alternatively, mash the roe, bread, onion and parsley

by hand with a fork. When smooth. blend m the lemon

juice and olive Oil slowly, stirring continuously, unttl well

blended. Beat With a whisk until pink and creamy. Chill

thoroughly.

Meanwhile, prepare the crudite's. Deseed and cut

the peppers into S-cm/Zain strips. Peel the carrots and

slice lengthways. cut into fingers about 5Cm/ 2 in
length.

Slice the celery into small strips of the same

length, Break the cauliflower into small florets.

Spoon the taramasalata on to four small plates and

arrange the crudités in an attractive pattern on the side

of each plate.

Party Tip

For very easy party fare. make several diflerent types

of dip with plenty of crudltes. Crisps and crackers to

dunk. Taramasalata makes a tasty do for such a spread.