[Aliantha]

Taramasalata


Ingredients
1 6 oz jar Smoked Cod's Roe

6 slices White Bread

1/4 Spanish Onion grated

1-2 cloves Garlic mashed

8 tablespoons Olive Oil

Juice of 1 Lemon

6 tablespoons Double Cream

1 level teaspoon Gelatine dissolved in 3 teaspoons water

1 tablespoon finely chopped Parsley

Black Olives

Hot Toast


Method
Place cod's roe in a mortar. Trim crusts from bread; soak bread in water; squeeze lightly and add to cod's roe. Pound mixture to a smooth paste. Stir in grated onion and garlic. Then add olive oil, double cream and lemon juice alternately in small amounts, stirring well, until mixture acquires a smooth, uniform consistency. Strain through a fine sieve. (The above can be done in an electric blender, and in that case the mixture does not need to be sieved.) Beat in dissolved gelatine.

Pipe mixture into individual souffle dishes or ramekins, sprinkle with chopped parsley and garnish with black olives. Serve with hot toast.

I also like to stuff 2 inch lengths of crisp celery with this mixture as a light appertiser.