Serves 6
8 oz (225g) smoked cod’s roe 1/4 pint (150ml) oil
2 tablespoons lemon juice
2 tablespoons finely chopped
parsley
1 tablespoon finely chopped onion freshly milled pepper
Put the smoked cod’s roe into a mixing bowl, pour over boiling water to cover and leave to soak for 2-3 minutes to loosen the skin. Drain, then peel the skin. Coarsely chop the roe and return to the bowl. Add 2 tablespoons of the oil and mix together. Allow to stand for 15 minutes to soften, then press through a sieve into a mixing bowl to make a smooth mixture.
Beat in 1 tablespoon of the lemon juice. Gradually beat in the oil, 1 tablespoon at a time, beating in the remaining lemon juice halfway through adding the oil. Stir in the chopped parsley and onion and season with pepper. Spoon into a serving dish, cover with cling film, and chill. Wrap tightly, otherwise other foods will take up the strong flavour. The flavour will improve if the taramasalata is made 1-2 days before serving and it will keep for a week. Spread on hot pitta bread or unbuttered toast.