Floyd’s Real Taramasalata from Floyd's Fjord Fiesta by Keith Floyd
Put the cod’s roe, garlic and breadcrumbs into a food processor or blender and whizz together until smooth. Add the lemon juice, and then slowly dribble in the
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Ingredients
- 4–6 garlic cloves, crushed
- 450 g (1 lb) smoked cod’s roe
- salt and ground white pepper
- 150 ml (¼ pint) extra virgin olive oil
- juice of 2–3 lemons
- 1 tablespoon fresh white breadcrumbs
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