Taramasalata Recipe

This is Fiona’s (my wife) recipe – and much in demand from the home team (ie our 3 boys – Hugo (21), Ollie (17) and Felix (14) – not forgetting myself of course).

It is adaptable and should be treated as a guide – no two roes are ever the same size.

 

Ingredients

200 gm cods roe – removed from the skin

6 slices ordinary white bread with crusts removed.

½ onion – grated or finely chopped or grated

2 cloves of garlic – again, finely chopped or grated

8 tbsp good olive oil

juice of 1 lemon

Method

  1. Soak bread in milk.

  2. Then, squeeze majority of milk out and add to blender with the cods roe, onion and garlic

  3. Blend together, gradually adding the oil and lemon juice until finished and smooth.

  4. Season to taste

You can swap the blender for a fork and bowl if you feel like the exercise!

 

Serving Suggestions – leave large bowlful in the middle of your table with racks of sourdough toast and some lemon slices. Prepare to be amazed at how quickly it disappears

Smoked Partridge Serving Suggestion

  • Take a pack on an autumn walk – the most delicious nibbles imaginable

  • Try with an onion marmalde chutney – and if you’re looking for a home-made one, we love Delia’s runner bean chutney http://www.deliaonline.com/recipes/type-of-dish/preserve/spiced-pickled-runner-beans.html

  • Add to an autumn salad of cold slices of roasted sweet potato and pepper, with a honey and balsamic vinaigrette

  • Or – gently fry some field mushrooms, with garlic, butter and a few finely chopped shallots – eat on toast (preferably sourdough) as a side order to your main event – the smoked partridge of course.

Smoked Chicken Breast Serving Suggestion

  • Utterly wonderful on its own –

  • Use it as a great centre piece of a white wine based risotto or

  • The heart of a smoked chicken Caesar salad

  • Try it as an accompaniment to grilled asparagus – especially if you have any wonderful, home-made Caesar sauce left

  • Or just on mixed leaves with a light vinaigrette

Smoked Duck Serving Suggestion


  • This has a sensational but delicate flavour, so try on it’s own first.

  • It’s cheaper to buy by the whole breast as long as you don’t mind thinly slicing it – which certainly makes sense if you are serving it as a dinner party starter

  • Mix thin slices with fresh grapefruit, avocado, and drizzle an extra virgin glug or to over the top

  • Or simply have it with leaves and a light salad dressing – and for a twist make a more asian dressing, with fish sauce, sugar and lime juice – with a few chilis if you feel up to it!

Smoked Mackerel Serving Sugestions

  • At shows, our smoked mackerel is known as the deal clincher – it’s that special

  • For a great picnic, you can eat a fillet in your fingers – with just a squeeze of lemon.  Prepare to suck your fingers!

  • For a great smoked mackerel pate, combine two fillets of mackerel with one spoon of cream cheese, one spoon of crème fraiche and a teaspoon of horseradish.

Items 1 to 5 of 12 total

per page
Page:
  1. 1
  2. 2
  3. 3