Spanish · Lunch
Smoked Fish Roe Dip
Smoked fish roe blended with white bread, olive oil and lemon into a pale, silky spread in the style of Spanish meze bars. Served with grilled bread, raw vegetable batons and olives, it carries a briny, smoky depth balanced by garlic, shallot and a fresh citrus lift.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
497Calories
11.2gProtein
40.2gFat
23.1gCarbs
3.5gSugar
2.7gFiber
762mgSodium
88mgChol
6.1gSat Fat
245mgPotassium
67mgCalcium
2.8mgIron
0mcgVitamin B12
8.6mgVitamin C
mediterranean
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Soak torn white bread in cold water for 5 minutes, then squeeze firmly until dense and damp. Grate the garlic and mince the shallot.
2
Blitz
Add smoked fish roe, soaked bread, garlic, and shallot to a food processor and pulse 30 seconds until roughly combined and pale pink.
3
Emulsify
With processor running on low, drizzle olive oil in a thin stream over 1 minute until the mixture turns light and creamy like thick mayonnaise.
4
Finish
Add lemon juice and pulse 10 seconds, then thin with cold water a teaspoon at a time if needed to reach soft-butter consistency.
5
Chill
Cover dip and refrigerate 20 minutes until flavors settle and texture firms to spreadable consistency.
6
Char
Grill sourdough slice on a hot griddle pan over medium-high heat for 2 minutes per side until dark char lines appear and crumb is crisp.
7
Plate
Spoon chilled dip into a small bowl, drizzle with extra olive oil, and arrange grilled bread, cucumber batons, radish and olives around it.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g smoked fish roe (tarama)
- 1.4 oz40g, one slice, crust removed white bread
- 6 tbsp90ml olive oil
- 2 tbsp30ml lemon juice, plus extra to taste
- 22 small clove garlic
- 2 tbsp20g shallot
- 2 tsp2 tsp cold water, if needed to loosen
- 2 slice60g grilled sourdough bread, for serving
- 4 tbsp40g cucumber batons, for serving
- 4 tbsp30g radish, halved, for serving
- 624g black olives, for serving
