TARAMASALATA AND POTATO CHIPS
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
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.
Alastair McLeod is the chefowner of Al’ Fresh Co, alfreshco.com.au