Theodore Kyriakou, founder of Livebait, the Real Greek and the Greek Larder, has made it his life’s mission to bring the rich, culinary delights from the eastern Mediterranean basin to the UK. Here’s his simple method for preparing taramosalata
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.