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Prep time
30 mins
Cooking Time
10 mins
Serves
4
Ingredients
- 4 MSC certified sustainable hoki fillets (look for the MSC blue fish tick)
- 80g white bread, crusts removed
- 30g salted cod roe
- ¼ brown onion
- 350ml vegetable oil
- 40ml warm water
- 1 small bunch chopped parsley
- 1 Lemon juice
- 2tbl spoon extra virgin olive oil
- ½ tsp cumin seeds
- Pinch smoked paprika
- Salt to season
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
Method
- To make the taramasalata, soak the white bread in water until soft, 30 seconds or so. Squeeze as much water out as possible and place in a food processor.
- Add the salted cod roe and onion and process until smooth. With the motor running, slowly drizzle in the oil until the mixture emulsifies into a thick mayonnaise consistency. Don’t worry if the mixture is too thick, as adding the remaining ingredients will help loosen the mixture.
- Add warm water to make the taramasalata more “fluffy” in texture and season with lemon juice to taste. Set aside in either piping bag or bowl in the fridge.
- Heat a BBQ with charcoal or fry pan with olive oil and cook the MSC certified sustainable hoki fillets
- Season with cooked fillets with parlsey, lemon juice, olive oil and salt.
- To plate, add generous amount of taramasalata, top with fillet and add the extra dressing. Dust with smoked paprika and season if needed.
World Ocean Day
World Oceans Day is celebrated on 8 June 2024. Each year on World Oceans Day, we raise awareness about ending overfishing and protecting our oceans.
