Taramasalata which has been made by hand is quite different from one made in a food processor, whether it is made at home or not. A food processor turns it from an orangey-brown mixture which has a definite texture to what looks to me like smooth pink toothpaste. I usually start making it with a pestle and mortar.
The bread crumbs in this version can be omitted and the amounts of all the ingredients can be varied to taste.
220 g (8 oz) smoked cod's roe
Pound the garlic to a smooth paste in the mortar. Peel the cod's roe and put it into the mortar. Add the bread crumbs. Exchange the pestle for a wooden spoon and pound it into a smooth paste.
Grind in some pepper and add a tablespoon each of water, lemon juice and olive oil. Mix well.
Taste the mixture and add more lemon juice and olive oil if you want. If, for some reason, you want it sloppier add more water.
Chill before serving. It will keep for several days in a refrigerator.
Ingredients:
large clove of garlic
25 g (¾ oz) fine fresh bread crumbs (white is marginally better than brown!)
juice of half a lemon
ground black pepper
olive oil
tablespoon of water
Soak the cod's roe in water for two or three hours to soften it, loosen the skin and remove some of the salt.
