I love this dish. It’s so bold in flavour, fabulous with champagne and kind of quirky with the somber, serious brioche and the salty, lemony complex tarama.
Taramasalata
- 5 thick slices of robust, day-old white bread
- 100 g of tarama
- 1 clove garlic, minced
- 3 T lemon juice
- 2/3 cup fruity olive oil
- pepper to season
Brioche
Makes 1 loaf
- 300g flour
- ½ T yeast
- ½ T salt
- 4 eggs
- 40mls milk
- 150g butter
- 15g castor sugar
Taramasalata
Soak bread in water until softened. Squeeze out excess water and mix with tarama and garlic to a paste. Add lemon juice and drizzle with olive oil. Season with pepper.
Brioche
Mix flour, yeast and salt in a mixer bowl with the K beater attached. Whisk eggs and milk together then add to bowl and beat the dough for about 4 or 5 minutes.
Soften the butter with castor sugar and add while machine is on slow speed. Beat for 2 – 3 minutes. Prove in a warm place for 2 hours then knock back. Refrigerate overnight.
Remove from refrigerator and knead to fit into greased bread tin. Bake at 200C for approximately 20 minutes.
To Serve
Toast slices of brioche until lightly golden and crisp. Spread the taramasalata on to pieces generously – drizzle with a little olive oil and serve.
