Taramasalata from The Robert Carrier Cookbook by Robert Carrier
Place cod’s roe in a mortar. Trim crusts from bread; soak bread in water; squeeze and add to cod’s roe. Pound mixture to a smooth paste, and stir in onion and garlic. Then add olive oil and lemon...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- hot toast
- green olives
- 1 tablespoon finely chopped parsley
- juice of 1 lemon
- 1-2 cloves garlic, mashed
- 8 tablespoons olive oil
- ¼ Spanish onion, grated
- 6 slices white bread
- 1 jar smoked cod’s roe (6 ounces)
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