If you’re new here, WELCOME…This is first and foremost a place for recipes, but also where I can dish out expertise on the only thing I truly know about- how to feed your friends. I hope that You Bring The Wine either remains, or becomes, your ultimate tool kit.
This week, I’m talking all about that dip that we all love so much BUT have probably never made at home- and maybe (is this just me?) struggle to spell- Taramasalata . As a quick note on making dips at home…
I have strong feelings about saving yourself from the effort of making your own hummus, which, without true love and time consuming attention, will inevitably taste so much worse than a store bought version drenched in extra olive oil and scattered with sesame seeds.
Taramasalata, on the other hand, is 100% worth the effort. I first had it at Ducksoup in soho, where they served it alongside a pile of dressed cucumber ribbons scattered with nigella seeds- with some warm sourdough for the mopping. I’ve been a convert ever since. This version is super easy to make (I promise)… I serve with a sharp fennel slaw to cut through all the creaminess, as well as my favourite crackers. You can make your own crackers if you fancy it, but the weekly this week covers a little selection of the crackers I love the most.
SERVES: 4
TIME: 20 mins
VIBE: not too tricky
Ps. it looks a little pink below but it should look a very creamy pink NOT the bright pink you get in the supermarket.
When? It’s looking like this never-ending summer is, in fact, coming to an end. However, there’s at least a week before I start to look at my jumpers with anything other than contempt. So buy nice crackers, make this, and eat it in the garden (with some delicious wine) this weekend whilst you still can. As for the why, I really think that once you make this, you’ll be pretty turned off the store bought alternative- plus it’s a great not-really-humble brag to say that you’ve made your own taramasalata.
INGREDIENTS
For the slaw
1 head of fennel
2 lemons
1 tsp mustard
3 tbsp olive oil
1/2 small bunch dill
For the taramasalata
130g white bread (stale if possible- remove any crusts)
250g smoked cods roe, (just the soft interior- removed from the skin)
1 small red onion
1-2 lemons
140ml olive oil, plus extra to serve
100ml sunflower/vegetable oil
METHOD
Soak the crustless bread in some cold water, set aside for 10 mins.
Make the slaw. Whisk the juice of one of the lemons, olive oil and mustard together, then shave the fennel as finely as you can, using a sharp knife or a mandolin and add to the bowl. Toss and set aside.
Squeeze the bread a little to get rid of excess water, then add to a blender along with the roe. Peel and roughly chop the red onion- use half if it’s a little larger. Add the juice of one of the lemon. Season and blitz into a smooth pulp, slowly drizzle in both of the oils, emulsifying them with the pulp as if you’re making a mayonnaise. If it looks like it might split, add a splash of cold water. Once it’s all added, taste and season well- add the juice of the other lemon if it needs it.
Toss the herbs into the slaw, season well. Cut the remaining lemon into wedges, to serve. Spoon the taramasalata onto plates, drizzle with olive oil and finish with a crack of black pepper. Pile the fennel slaw alongside. Serve with the lemon wedges on the side.
I created a few recipes to be paired with the always delicious @VinsdeChablis so they’ll be popping up in the newsletter over the next few months! The dishes are the perfect partners to this crispy fresh delicious wine. This dish is paired with their Chablis 1er cru, Samuel Billaud, Mont de Milieu 2019- it’s mineral, a little floral and a lot refreshing. Treat yourself to a bottle to accompany this delish snack plate.
I’ll always want to chat about crackers. Vessels for a lot of my favourite things, crackers play a big role in serving up a great snacking platter. I’ve collected a little round up of my favourites below…
Firstly- my ultimate favourite crackers out there- Gail’s Seeded Crackers, buy them, eat them, tell me you don’t love them. Secondly, the Peters Yard guys- a GREAT vessel, for when you don’t need the crackers to be a big old flavour sensation, but the perfect tool for carrying all the other deliciousness. These Karg’s emmental cheese and pumpkin seed crackers were genuinely part of my staple diet when I was younger, they don’t even need dips and toppings- they’re THAT good.
See you next week for our first dabble into dishes for getting-kinda-cooler weather…
Els x