Highlighting food and drink that are literally better together….
Taramasalata and salt and vinegar crisps are a fabulous dipping combination. A few too many Saturday nights in with friends and a couple of beers brought me to this revelation. The vinegar enhances the fish roe flavour and makes it a whole different dip. Do a test with salted crisps to compare.
Why? The acidity of the vinegar coagulates the protein in the roe, making it more tender.
To drink? My beer of choice was a Desperados at the time, with its lemony notes working with the vinegar in the crisps it wasn’t the worst choice I could have made!
Where to buy it? I found the tinned soft cod roes in Waitrose, Sainsburys, Morrisons, Asda and Ocado. Ocado also offer fresh smoked roes.
Recipe suggestions? Taramasalata and salt & vinegar crisps
Environmental -I have used John West Specialites Soft Cod Roes, certified sustainable seafood.
Top facts – taramasalata is not fluorescent pink. This is food colouring, if you want yours pink use a little beetroot juice to keep it natural. Fish roe is red and when blended can take on a very light pink tinge which got exaggerated over time.
Nutrional facts per 100g – Cod Roe has 4g of fat of which 0.8g are saturates and 12g of protein