TARAMASALATA
Using a combination of mashed potato and
bread creates a very light, fluffy version of this famous Greek dish.
Serves 4
-
1 large floury-variety potato, boiled and
mashed
-
4 (110 g) smoked cod or grey mullet roe
-
1 medium onion, finely chopped
-
1 thick slice stale white bread
-
1/2-3/4 pt (275-400 ml) olive oil
-
juice of 1 or 2 lemons, according to
taste
-
salt, pepper
-
Cut the skin off the roe and pound it
with the onion.
-
Cream with the dry mashed potato.
-
Next cut the crusts off the bread, dip in
water, squeeze dry and work that into the mixture.
-
Gradually beat in the olive oil and lemon
juice and when finished check for seasoning. (This whole operation can
be done in a jiff in a food processor.)
-
Serve with hot pitta bread and black
olives.
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