My brother, Tony has a love affair with taramasalata.
He has escaped to Thailand at the moment.
He’s not a big fan of the chilli so I know he is struggling to chow down chilli Pad Thai every day.
I bet he’s missing his taramosalata.
No tarama in Thailand, though.
Lots of Nam Pla (fermented fish sauce). Hmmm. Now, there’s an idea.
Anyway, since it’s his name day today (Jan 17), I thought I’d send his some via cyberspace.
And, because it’s a balmy evening in Melbourne tonight, some fresh crusty bread, a big fat bowl of freshly made taramasalata and a few icy cold beers will suffice for me.
Nam Pla Hronia Polla, Tony!
(That’s Happy Name Day in Thai)
4 slices white stale bread, crusts removed
300ml water to cover
1 red, brown or white onion, roughly chopped
100g salted red mullet roe or white cod roe paste
juice of 1 lemon
550ml olive oil (not Extra Virgin)
Cover bread with water and soak overnight (or if in a hurry to eat, as I so often am, just soak for 20mins or so in luke warm water)
Blend onion in a food processor until smooth.
Squeeze water from bread, add to onion and blend until smooth.
Add roe and lemon juice, blend until smooth.
Slowly drizzle in olive oil to create an emulsion, as you would mayonnaise. If too thick, loosen with a little boiling or sparkling mineral water.
Serve with warm bread and icy cold beer.
The alchemist in me always seems to turn a happy recipe into a science experiment.
Although I only buy Aussie red mullet roe (orange can, about $7-$10/100g), I have also had luck with a $3.99 jar of blushing Herring roe from Ikea.
And my LBD (Little Black Dress) version, which makes non-fish eaters happy, is also made with a $3.99 jar of Ikea’s Seaweed topping. Throw in a couple of free range egg yolks with this one.
No reason why black fish roe can’t also be used.
Buy Australian tarama direct from Karasumi