Taramasalata, Tomato and Black Olive Crispbreads Recipe
by Pollyanna Coupland
4
45 minutes
Ingredients

  • 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
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
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