Ingredients

• 1 tin of smoked cod roe with vegetables
• 300 g of potatoes
• Juice of 1 lemon
• 1 white onion
• 1 tablespoon of apple cider vinegar
• Extra virgin olive oil, salt, and black pepper to taste
• For the side salad
• 1 white or red onion
• 100 g of cherry tomatoes
• 3 yellow peppers (small)
• 1 courgette
• 80 g of Greek or other olives
• Extra virgin olive oil, salt, and black pepper to taste
• Fresh thyme

Preparation

1. 1

   Start by making the cod roe salad: boil the potatoes in plenty of salt water until very soft. Finely chop the onion and transfer to a fairly deep bowl. Add the potatoes, lemon juice, vinegar, salt, black pepper, two tablespoons of extra virgin olive oil, and the drained cod roe, and blend everything using a stick blender until you get a homogeneous cream (if it is too thick, add a tablespoon of water of vegetable stock).

2. 2

   Set aside. Prepare the side salad: chop up the onion, courgette, and yellow peppers. Cut the tomatoes in half. Transfer everything to a bowl, season with a generous drizzle of extra virgin olive oil, salt, black pepper, olives (whole or pitted), thyme, and mix everything together well.

3. 3

   Place the taramosalata in a deep dish, finish off with a drizzle of extra virgin olive oil and thyme leaves. Serve with the salad and slices of bread on the side*. *The best bread to go with this meal is pitta, a round flat bread that is typical of Greek and Middle Eastern cuisine.