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Homemade taramasalata, tomato and black olive crispbreads
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This beautiful dish shows off a few easy to achieve yet seriously impressive techniques. A homemade taramasalata is whizzed up in the blender, while cherry tomatoes are quickly dried in the oven to amp up their umami flavour. The black olives on top finish things off beautifully with a salty kick.
First published in 2019
Once you've made your own taramasalata you'll find it hard to ever buy the mass-produced bright pink stuff again. Available from your fishmonger, smoked cod's roe is very good value and its strong smoky flavour means a little goes a long way.
Ingredients
Metric
Imperial
- 8 Peter's Yard Pink and Black Pepper sourdough crispbreads
- 1 handful of black olives, roughly chopped
Semi-dried cherry tomatoes
- 1 punnet of cherry tomatoes
- 1 sprig of rosemary, needles picked and finely chopped
- extra virgin olive oil
- flaky sea salt
- freshly ground black pepper
Taramasalata
- 60g of smoked cod roe
- 75ml of milk
- 30g of white bread, crusts removed
- 1/2 tsp Dijon mustard
- 75ml of olive oil
- lemon juice
- salt
SAVE RECIPE
Method
1
Preheat the oven to 150°C/gas mark 2
2
Halve the cherry tomatoes and lay on a baking tray cut-side up. Sprinkle evenly with the chopped rosemary, season with salt and pepper and drizzle with a touch of extra virgin olive oil
3
Place in the oven for 35–45 minutes or until semi-dried and slightly shrivelled (use the above image as a guide). The tomatoes will keep for a few days in the fridge or for up to a month if stored in a sterilised jar of oil
4
To make the taramasalata, place the smoked cod's roe, milk, bread and mustard in a blender and blitz until smooth. With the motor running slowly, drizzle in the oil – you will see the taramasalata begin the emulsify and thicken. Taste and season with salt and lemon juice
5
To serve, spread the taramasalata generously over the crispbreads and top with the chopped black olives and semi-dried tomatoes
First published in 2019
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