Homemade taramasalata, tomato and black olive crispbreads

Homemade taramasalata, tomato and black olive crispbreads

PT45M

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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.

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
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