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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.