Cod Taramasalata with Pitta Bread

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 slice white bread
• 200ml/8fl oz milk
• 110g/4oz cod roe
• 3 cloves garlic
• 1 tbsp parsley
• 1 tbsp lemon juice
• olive oil
• fresh parsley
• toasted pitta bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the crusts from the slice of white bread, tear it into pieces and soak it in the milk for 10 minutes. Squeeze out the bread gently and keep the milk.

2. Bring a pan of boiling water to a simmer. Add the cod roe and poach for 2 to 3 minutes until it turns opaque and reaches 145°F (63°C). Drain and cool.

3. Peel and finely chop the garlic. Chop the fresh parsley finely.

4. Put the cod roe, soaked bread, garlic, lemon juice and the 1 tbsp parsley into a food processor or mortar. Blend until smooth.

5. With the motor running, slowly add olive oil until the mixture is thick and creamy. Loosen with a splash of the reserved milk if needed.

6. Fold in half the chopped fresh parsley. Cover and chill for 10 minutes.

7. Heat the oven to 350°F (175°C). Brush the pitta bread lightly with olive oil and bake for 5 minutes until crisp, then cut into wedges.

8. Spoon the taramasalata into a bowl, sprinkle with the remaining parsley and serve with the warm pitta.