Homemade taramasalata, tomato and black olive crispbreads

Homemade taramasalata, tomato and black olive crispbreads


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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.

Preheat the oven to 150°C/gas mark 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
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
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
To serve, spread the taramasalata generously over the crispbreads and top with the chopped black olives and semi-dried tomatoes
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