GREEK CLASSIC

TRANSPORT YOUR TASTEBUDS TO A TAVERNA WITH THIS DIVINE DIP MADE TO A TRADITIONAL RECIPE

When you reminisce about the tumbler of retsina you sipped in the old town of Rhodes or the charry, smoky octopus enjoyed harbourside in Othoni, why is it that the experience can’t seem to be replicated back home? Often it’s the context. As a teenager on Paros, I ordered the cheapest thing on the menu. I was captivated by this gloopy fish paste and have never since found a version that comes close. Taramasalata is often too oily, not fishy enough, too runny and almost always dyed lurid pink. Today’s recipe is proper taramasalata. It is smooth, pungent and pale white in colour. Apologies to the Hellenic Republic for serving potato chips in lieu of pita and the addition of caviar. It will take you to the tavernas of Thessaloniki.

TARAMASALATA AND POTATO CHIPS

Serves: 8

INGREDIENTS

100g white bread, crusts removed

100g tarama (undyed)

1 golden shallot, finely chopped 1 clove garlic, finely grated 200ml grapeseed oil 50ml lemon juice Salmon caviar, to serve Powdered seaweed, to serve

CHIPS

6 large scrubbed potatoes, thinly sliced Vegetable oil, for frying Sea salt Soak bread in water for a brief moment then squeeze most of the water out with your hands. Place in a food processor with the tarama, shallot and garlic and process to a smooth paste. While the machine is running, add the oil very slowly until the mixture is thick and emulsified. Next add the lemon juice. Add a little warm water if necessary to achieve a light, soft textured dip. Spoon on to serving plate with caviar, dust with seaweed and accompany with chips. CHIPS: Place potatoes into a large bowl of iced water as they are being sliced. Soak for 30 minutes then drain well. Preheat fryer to 170C and fry in small batches until lightly golden. Drain each batch on a cake rack and season with salt.