Make Theodore Kyriakou's Taramosalata for yourself at home. It pairs wonderfully with a warm flatbread or crunchy crisps.
50g tarama paste (not coloured)
260ml rapeseed oil, preferably cold-pressed
30-40ml ice cold water
- Add the tarama paste to a food processor, turn it on low and let it run for a few minutes.
- Start pouring the lemon juice, oil and ice cold water into the food processor very slowly, building up the speed gradually.
- By the time you have finished pouring all the ingredients in, you should be on the highest speed. The end result is a smooth dip (add more ice cold water if needed).
- Serve with a flatbread or chips.