Taramasalata - Smoked Roe Dip
Photography Aaron McLean.
INGREDIENTS
4 slices white toast bread, crusts removed
1⁄2 cup milk
200 grams smoked roe, removed from the skin
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
1⁄4 cup vegetable oil
sea salt and freshly ground pepper
To garnish
1 tablespoon capers, roughly chopped
1⁄4 teaspoon paprika
METHOD
Rip the bread into small pieces and place in a bowl with milk. Soak for 5 minutes.
Squeeze out the excess milk and place the bread in a food processor with the smoked roe, garlic, lemon zest and juice. Process to combine and, with the motor running, drizzle in the olive oil. Season.
Tip into a shallow serving dish and garnish with the capers and paprika. Makes 1 1⁄2 cups.
Menu: Serve on a mezze platter with Beetroot Hummus and Baba Ganoush – Eggplant Dip.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.