One of the reasons for going back again and again to Greece is the food – long gone are memories of soggy moussaka. Greece is thoroughly modern in its attitude to cooking. The Ionians are heavily influenced by its Italian neighbours & the Venetians took many ideas with them when they moved in briefly.
But a trip to Greece wouldn’t be complete without sampling one of their national dishes – our divine girl in Paxos, Sam, has given us this recipe for traditional Taramasalata.
- 100g smoked cod’s roe – red
- 200g breadcrumbs
- Juice of half a lemon (to taste)
- 5 fl oz good quality olive oil
- 1 grated onion
- Pinch black pepper
Wash the roe to remove the excess salt, rinse & drain thoroughly before peeling off the skin. Put it in a bowl and mash it with a fork.
Using an electric beater whisk at top speed, gradually adding all the lemon juice, then gradually the oil. Once at the right consistency stir in the rest of the ingredients with a spoon.
Serve with warm pitta bread and (of course!) Greek olives.