Fish

Taramasalata on toast

Name: Taramasalata recipe
Yield: 6
Ingredients: Extra virgin olive oil, to drizzle; Finely grated bottarga cured mullet or tuna roe – from gourmet food shops and selected fishmongers, optional), to sprinkle; Finely chopped chives, to serve; Buttered mixed toasted bread, to serve; 500g Greek-style yoghurt; 1 telegraph cucumber, sliced; 160ml white vinegar; 75g caster sugar; 200g sesame seeds; 100g sesame seeds; 75g white sugar; 4 (180g total) slices white sourdough bread, crusts removed; 100g can mullet roe (from delis); 60g eschalots (about 2-3); 2 garlic cloves; 80ml lemon juice; 600ml vegetable oil

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by delicious. team

delicious. team

Apr 15, 2024

The humble fish dip receives an elegant upgrade in this modern taramasalata recipe featuring a zesty pickled cucumber dressing and sesame praline. Recipe by Baba's Place.

Extra virgin olive oil, to drizzle
Finely grated bottarga cured mullet or tuna roe – from gourmet food shops and selected fishmongers, optional), to sprinkle
Finely chopped chives, to serve
Buttered mixed toasted bread, to serve

Pickled cucumber

500g Greek-style yoghurt
1 telegraph cucumber, sliced
2/3 cup (160ml) white vinegar
1/3 cup (75g) caster sugar

Sesame praline

1 1/3 cups (200g) black sesame seeds
2/3 cup (100g) white sesame seeds
1/3 cup (75g) white sugar

Taramasalata (makes 1.2L)

4 (180g total) slices white sourdough bread, crusts removed
100g can mullet roe (from delis)
60g eschalots (about 2-3)
2 garlic cloves
1/3 cup (80ml) strained lemon juice
600ml vegetable oil

Method

1.

For the pickle, line a fine sieve with paper towel and place over a medium bowl.
2.

Spoon the yoghurt into the lined sieve, cover with paper towel and weigh down with a small plate. Stand for 30 minutes to strain. You’ll need 1/3 cup (80ml) whey. Discard solids, or save to make a labneh.
3.

Place the cucumber in a 750ml glass jar.
4.

Combine whey, vinegar, sugar, 11/4 tsp fine salt and 2/3 cup (160ml) water in a small saucepan and heat over high heat until hot, but do not allow to come to the boil. Pour over cucumber, cover and chill for at least 5 days. Store in fridge in pickling liquid for up to 1 month.
5.

For the praline, line a baking tray with baking paper. Toast seeds in a dry frypan over medium-high heat for 3 minutes or until you start to hear popping and seeds begin to colour. Sprinkle evenly with sugar and cook, stirring to create small clumps, until light golden. Sprinkle with 1 tsp fine salt. Transfer to prepared tray and set aside to cool. Break up into crumbs.
6.

For the taramasalata, place the bread on a plate and pour over water to soak. Squeeze out excess water, reserving 1 tbs water (you’ll need 215g bread). Place bread, reserved water, mullet roe, eschalot, garlic and lemon juice in a food processor. Whiz until smooth. With motor running, slowly add the oil.
7.

To serve, place a mound of taramasalata on a serving plate and drizzle with olive oil. Finely grate a little bottarga over the taramasalata, if using, then sprinkle with a little finely chopped pickled cucumber, praline and chives. Serve with buttered toast.