Makes 225g (1 cup)
130g slices white bread, crusts removed, cut into cubes
2 tbs fresh lemon juice
1 x 50g jar red lumpfish caviar (Iceland Waters brand)
1 purple eschalot, finely chopped
1 garlic clove, crushed
165ml olive oil
Lavoche biscuits (Arnott's Emporio brand), to serve
Place the bread in the bowl of a food processor. Add the lemon juice and stand for 1 minute. Add the caviar, eschalot and garlic and process, stopping occasionally to scrape down the side of the bowl, until the mixture is combined.
With the motor running, gradually add the olive oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture begins to thicken and becomes smooth, creamy and a deep pink colour.
Spoon the taramasalata into a small serving bowl. Cover with plastic wrap and place in the fridge for 1 hour or until chilled. Serve with biscuits.
This taramasalata will keep in an airtight container in the fridge for up to 2 days.
Good Taste - February 2004
Recipe by Jane Charlton