Restaurants›Fenix Restaurant and Bar, Manchester›Smoked Taramasalata Recipe

Smoked Taramasalata Recipe

Inspired by Fenix Restaurant and Bar, Manchester
Time35m
Serves4

FISH ROE, OLIVE ROCKS AND LEMON.

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Ingredients

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Smoked Fish Roe Dip

Olive Rocks & Garnish

To Serve

Method

Smoked Fish Roe Dip

1

Soak bread

Tear the stale bread into pieces and place in a small bowl. Pour the milk over the bread and let sit 5 minutes until softened, then squeeze out excess milk and reserve the soaked bread.

2

Blend base

Add the smoked cod roe, soaked bread, Greek yogurt, lemon juice, grated garlic and minced shallot to a food processor. Pulse to combine until a coarse paste forms.

3

Emulsify with oil

With the processor running on low, slowly drizzle in the 90 ml extra-virgin olive oil in a steady stream until the mixture becomes smooth, creamy and light (about 1–2 minutes). Stop and scrape down the sides as needed.

4

Season and adjust

Taste and season with sea salt and white pepper. If too thick, add 1–2 tsp of milk to loosen. If too sharp, add up to 1 tbsp more yogurt. Chill 15–30 minutes to let flavors meld.

Olive Rocks & Garnish

5

Make olive rocks

Place the kalamata and green olives in a food processor and pulse briefly in 6–8 short bursts until the olives break down into irregular pebble-sized pieces (do not puree into a paste). The texture should resemble coarse gravel or 'rocks'.

6

Season olive rocks

Transfer the olive pieces to a small bowl, stir in 15 ml extra-virgin olive oil and 1–2 tsp lemon zest. Taste and add a small pinch of salt only if needed (kalamata are salty already).

7

Prepare lemon garnish

Thinly slice one lemon and reserve a little zest for finishing.

To Serve

8

Toast bread

Lightly brush sourdough slices with olive oil and grill or toast until golden and crisp. Let cool slightly.

9

Assemble: Spoon the smoked taramasalata into a shallow bowl or ring onto a serving plate. Mound the olive rocks in a narrow band along one side of the dip to resemble 'olive rocks'. Drizzle 1–2 tsp of extra-virgin olive oil over the taramasalata, sprinkle with remaining lemon zest and chopped dill or microgreens. Arrange toasted sourdough and cucumber slices around the dip, and finish with lemon slices for squeezing.

10

Serve immediately: Provide small spoons or crostini so guests can combine creamy taramasalata with the salty olive rocks and a squeeze of lemon for contrast.