Taramasalata with Green Olive & Rosemary Bread
Taramasalata is a traditional Greek dip made with cod roe. Serve with this green olive and rosemary bread or crudities.
We use creamy FAGE Total Yoghurt to make both the taramasalata and the rosemary bread in this recipe suggestion. The results are a light and fluffy bread and a smooth Greek dip.
100g FAGE Total
2 x 100g cans soft cod roes
75g crustless white bread
1 clove garlic, crushed
2 tbsp lemon juice
Good pinch cayenne
Parsley, to garnish
For the Bread:
100g FAGE Total
1 tbsp honey
7g sachet fast action yeast
250g strong bread flour, plus a little extra for kneading
75g green pitted olives, roughly chopped
1 tsp olive oil, to serve
1 tbsp chopped fresh rosemary, to serve
- For the taramasalata, put all of the ingredients, except the parsley, in a food processor and blitz until smooth. Spoon into a dish and sprinkle with a little extra cayenne. Chill for at least 1 hour. Scatter with parsley and serve.
- To make the bread, mix the yoghurt, honey and yeast with 5 tbsp boiling water. Put the flour in a large bowl, add the yoghurt mixture and stir well. Bring the dough together with your hands, then turn out onto a lightly floured surface. Squeeze out any excess brine from the olives and then knead into the dough for 2 minutes. It should become a little softer. Divide into two pieces and roll into balls. Place on a large baking sheet lined with non stick baking paper and flatten each into a disc about 15cm round. Cover with clingfilm and leave to rise for 30 minutes.
- Heat the oven to 200°C / 400°F / Gas Mark 6. Remove the clingfilm from the bread, then dimple the surface thoroughly with your fingertips. Bake for 15 minutes until golden. Check the underside of the bread is cooked too, if not bake for a further 2-3 minutes.
- Cool slightly then brush with the oil and rub over the rosemary. Cut into triangles and serve.
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