Taramasalata, at its most basic, is a Greek spread made from salted fish roe, intended to be eaten with loads of fresh pita bread (ideally on a sun-drenched beach somewhere on a Greek island, but I ...

Taramasalata is a Greek dip or spread made with salted fish roe, olive oil and bread (or sometimes potatoes). Chef Zoi Antonitsas's creamy version is a perfect accompaniment for grilled asparagus. In ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Fresh ...

2. When cool, peel the skin and squeeze the juice out of each eggplant. Place the eggplant in a food processor. 3. Add the remaining ingredients and blend until smooth. Season to taste. Taramasalata 1 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. A non-traditional way of making taramasalata that tastes light, smoky and delicious. Serve simply as ...

Add articles to your saved list and come back to them anytime. Most of us are pretty used to taramasalata being a luminous shade of pink, but unfortunately this is usually due to dye. Traditional ...

A Gourmet Traveller Greek-style recipe for taramasalata, a spread made with smoked grey mullet roe and served with toast. Crab salad with cherry tomatoes and capers (pictured with school prawn ...

Slice each eggplant into 4 discs about 2 cm-thick. Salt the eggplant liberally and set aside for at least 2 hours. Rinse and dry well to remove all the excess moisture. Meanwhile, for the taramasalata ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Full disclosure: I have a fetish for taramasalata, and eat it at least twice a week. Up to now I’ve been content with ...