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|  | Taramasalata with Pitas
8 ounces of smoked cod's roe
1 small onion, finely chopped
1 garlic clove
2 ounces of fresh white bread, about 2 thick slices, crusts removed
finely grated rind of 1 lemon
about 4 tablespoons of lemon juice
2/3 cup of extra virgin olive oil
6 tablespoons of hot water
salt and pepper
hollowed out tomatoes, to serve
sprigs of fresh flatleaf parsley, to garnish
Pita wedges
2 pitas
olive oil for brushing
Remove the skin from the smoked cod's roe. Put the roe and onion in a food processor and process until well blended and smooth. Add the garlic and process again.
Break the bread into the food processor, then add the lemon rind and the lemon juice. Process again, until the bread is well incorporated.
With the motor running, gradually add the olive oil through the feeder tube, as if making a mayonnaise. When all the oil is incorporated, add the hot water and process again. Add salt and pepper to taste, plus extra lemon juice if wished. Spoon into a bowl, cover with plastic wrap and chill until ready to serve.
To make the pita wedges, using a serrated knife, cut the pitas in half horizontally through the center. Cut each half into 6 - 8 wedges, depending on the size of the pitas. Place on a cookie sheet and brush the inside surfaces of the wedges with the olive oil.
Bake the wedges in a preheated oven, 180ºF. for 20 minutes. Place on wire racks to cool.
Spoon the taramasalata into the tomato shells, garnish with parsley and serve with the pita wedges for dipping. Serves 6 |
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