Taramasalata

• ¾ cup fresh bread crumbs 
• 9oz (250g) piece smoked cod roe
• 2 tbsp fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 small onion, grated
• sweet paprika, to garnish

Prepare ahead

The taramasalata can be covered and refrigerated for up to 2 days.

1. Soak the bread crumbs with 3 tbsp water for 15 minutes. Split the roe down the center using a sharp knife and carefully peel away the skin. Process the roe, lemon juice, and soaked bread crumbs in a blender until well combined.

2. With the blender running, very slowly add the oil in a thin steady stream until the mixture resembles smooth mayonnaise.

3. Spoon into a small serving dish and mix in the onion. Cover and chill for at least 30 minutes. Serve sprinkled with paprika.

Variation

For a lighter version, omit the bread crumbs and oil. Process the roe and lemon juice with 6oz (175g) reduced-fat cream cheese.