Taramasalata and Chicken Skin
Taramasalata is made with salted and cured cod roe. It is mixed here with oil, garlic, mustard, lemon juice and chicken fat. Serve with crusty bread and crudités.
Ingredients
- 1 garlic clove, crushed
- 125g smoked cod roe peeled and passed through a sieve
- 2 tsp dijon mustard
- 3 tbsp of boiling water
- 250ml of grapeseed oil
- Lemon juice to taste
- White pepper to season
- 100g Chicken skin, scraped of fat and sinew
To serve
- Serve with hot crusty sliced bread, or chargrilled sourdough as a side or to start a special meal.
- Selection of crudités
Method
Spread the chicken skin on a baking sheet with greaseproof paper and bake until crispy. Pour off the fat to use. Cool fat to room temperature.
Whip the cod roe , pouring in a stream of cooled chicken fat, Dijon mustard, garlic oil and water. Chop the chicken skin and fold it through. Use straight away at this good spreading consistency or roll it into a log and reserve for later. Keep somewhere cool or refrigerate.
Serve with bread and crudités.
Ingredients
- 1 garlic clove, crushed
- 125g smoked cod roe peeled and passed through a sieve
- 2 tsp dijon mustard
- 3 tbsp of boiling water
- 250ml of grapeseed oil
- Lemon juice to taste
- White pepper to season
- 100g Chicken skin, scraped of fat and sinew
To serve
- Serve with hot crusty sliced bread, or chargrilled sourdough as a side or to start a special meal.
- Selection of crudités
Method
Spread the chicken skin on a baking sheet with greaseproof paper and bake until crispy. Pour off the fat to use. Cool fat to room temperature.
Whip the cod roe , pouring in a stream of cooled chicken fat, Dijon mustard, garlic oil and water. Chop the chicken skin and fold it through. Use straight away at this good spreading consistency or roll it into a log and reserve for later. Keep somewhere cool or refrigerate.
Serve with bread and crudités.
