Ingredients
| CURED SMOKED ROE | |
| 500g snapper/mullet roe | |
| 500g semi-coarse salt | |
| TARAMASALATA | |
| 350g cured, smoked roe | |
| 900g sour cream | |
| 100ml olive oil | |
| zest & juice of 1 orange | |
| zest & juice of 1 lemon, plus extra zest to serve | |
| fennel flowers, to serve |
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Instructions
| 1. | CURED SMOKED ROE |
| 2. | Salt the roe for 30-40 minutes. Wash off the salt and pat the roe dry with a cloth. |
| 3. | Smoke the roe, preferably using mānuka wood chips, for 30 minutes for cold-smoked roe or 5 minutes for hot-smoked roe. |
| 4. | You should end up with about 350g cured, smoked roe to use for the taramasalata. |
| 5. | TARAMASALATA |
| 6. | Peel and remove the membrane enclosing the roe. |
| 7. | Pass through a sieve using a spatula or a stiff dough scraper. |
| 8. | Fold through or whisk in the sour cream, olive oil and the zest and juice of the citrus. |
| 9. | Spoon the taramasalata onto a plate and make a dip in the top with a spoon. |
| 10. | Pour in a little extra virgin olive oil, sprinkle with lemon zest and cracked black pepper and scatter with fennel flowers. |
| 11. | Serve with pickled celery and pane carasau. |
Recipes and food styling Tom Hishon & Stefania Palermo / Photography Tony Nyberg