Full Recipe


Nearly every weekend I buy a piece of smoked fish roe from Billy (he also has smoked fish including salmon). We really enjoy it on toast for breakfast or on crackers as a snack. Last week I asked our chef Lou about ways he liked to serve scallops. He said one of his favourites was seared and placed on taramasalata covered crostini. That reminded me that I hadn’t had any taramasalata for ages. It’s difficult to find any to buy that isn’t coloured a ghastly pink so I made some – following is the very simple recipe.  



1 large piece of smoked fish roe

½ small onion, peeled and grated

2 slices rustic bread, crusts removed

2 tbsps lemon juice

About 25ml each olive oil and canola oil

Plenty of freshly ground black pepper

Pinch of sweet smoked paprika


Dip the bread into a small bowl of water and remove it immediately squeezing out all the water.

Scrape the soft part of the roe out of the skin. Place it in your food processor with the bread and grated onion. Blend. Next add the lemon juice, pepper, paprika about half the oil. Blend till smooth and then decide if you need to add more oil. It should have a dip like consistency.

It’s ready!! Serve as part of an antipasto platter, with triangles of crispy pita bread or as a dip with vegetable crudités.