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.



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


  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 Salmon Pate

Buy our bags of trimmings to make the easiest of smoked salmon pates. Try the following recipe to whizz one up in a matter of minutes.

Take 500 gms of smoked salmon trimmings.

Add 100 gms cream cheese and a good dollop of double cream.

Add lemon juice and fresh black pepper to tase.

Put all ingredients into a blender, whizz up to the required consistency (some like their pates smoother than others), chill down and serve with toast – we reckon sourdough toast is the bees knees, but make plenty of it, because we tend to find this pate disappears at a rate of knots.

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