Taramasalata

Gluten-free, wheat-free, yeast-free, soya-free, dairy-free, sugar-free, nut-free, paleo, atkins, diabetic-friendly, coeliac-friendly

This traditional Greek dish reminds me of family sailing weekends, evening nibbles in summertime at home in the garden with a glass of something around 6pm - "borreltijd" is the dutch word we used for this ritual- picnics and my lovely Ma for whom taramasalata was a favourite.
As I started making this recipe all of these memories floated past, images of happy days and times shared strongly evoked by the smell, colour, taste and texture of such a simple dish.
The usual recipe for taramasalata includes breadcrumbs which is why I have not eaten it for a decade.  Whilst doing an on-line grocery shop I spotted H Foreman's Smoked Cod Roe for sale, I just had to buy it.  Fortunately it freezes well for about a month (am hoping a little while longer) as there is a lot of roe and it is expensive in that quantity.  I have divided it into roughly 3 and used 1/3 to make this gluten-free version of taramasalata.  I cannot describe how wonderfully the taste and memories synchronised in my body.

You will need:

one mixing jug
one bowl
Bamix handheld mixer and whisk attachment (one with holes)


Ingredients:
 

125g smoked cod's roe

1/2 pint rice bran oil (if you use olive oil be aware that mixing it using an electric mixer seems to cause the olive oil to become very bitter for some reason - if you know why then please let me know!)

1/3 of a lemon, juiced

1 whole large organic egg

1 tablespoon Aspall's Cyder vinegar


Method:

Skin the smoked cod's roe.  It has a membrane which if it is not removed tastes bitter.  It is easy to scrape the roe off the membrane by using a flat edged knife, one which is not sharp otherwise the membrane breaks.

In the jug measure out the 1/2 pint of rice bran oil and add the smoked cod's roe and lemon juice. Mix the smoked cod's roe, rice bran oil and lemon juice using the whisk attachment on the Bamix until smooth.


Put the whole egg and tablespoon of vinegar in a bowl (which has to be large enough to fit the above mixture plus one egg and the tablespoon of vinegar and allow room for some growth). 

Using the Bamix and its whisk attachment in the bowl with the egg and vinegar start the mixer running and pour into the egg/vinegar mix the liquid oil/roe/lemon juice mix - rather like making mayonnaise.

Keep the Bamix running until the oil/roe/lemon mix has been fully incorporated.  It should be thick and creamy and look like this:

Traditionally served with bread, salad, olives but why not substitute homemade almond flour bread, toasted, or use  lettuce leaves to wrap the taramasalata in or egg-white pancakes and it works well with an egg salad as a dressing instead of mayonnaise (could also top it with caviar for an extra treat) - so many choices and so delicious!