Better together – taramasalata and salt & vinegar crisps

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.

Taramasalata and salt&vinegar crisps
Tara and S&V crisps

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

3 thoughts on “Better together – taramasalata and salt & vinegar crisps”

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