Taramasalata Recipe by Jonathan Barthelmess
Forget the supermarket grade stuff. This dip by chef and restaurateur Jonathan Barthelmess (Greca, The Apollo) is the real deal.
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Ingredients
- 90 gm crustless day-old sourdough bread, coarsely torn
- 50 gm tarama paste (see note)
- 60 ml lemon juice (¼ cup)
- ¼ small Spanish onion, finely chopped
- 90 ml sunflower oil
- 1 small baguette, thinly sliced
- For drizzling: extra-virgin olive oil
- To serve: salmon roe
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