Saturday, May 07, 2005


my former co-worker served me this when she invited me for a little visit to Hampshire, England, and when i came back i had to make my own. since neither taramasalata nor tarama were sold anywhere within an hour drive, i improvised with either red lumpfish or salmon roe. the recipe from Craig Claiborne is the best but i've since found a source for the ready-made dip which is great with baby carrots, celery, cucumbers, potato chips or corn chips.

3 slices white bread
3 tbsps. bottled tarama
2 tbsps. lemon juice
1/2 cup olive oil
1/4 cup chopped scallions

trim crusts from the bread and soak the slices in cold water. squeeze the bread thoroughly.

place the tarama and the lemon juice in the bowl of a food processor and break the bread into the mixture. pulse on and off until thoroughly blended. add the oil gradually. the mixture should thicken to the consistency of thick mayonnaise. stir in the scallions. serve as a dip in the center of a salad tray ringed with slices of green pepper, tomatoes, cucumbers and olives. or serve with buttered toast.