Drizzle the taramasalata with a generous amount of olive oil and serve with the warm olive oil bread - this is one recipe that dances around the double-dipping territory. The Chefs' Line
- 2.5 kg baker’s flour
- 25 g fresh yeast, crumbled
- 100 ml olive oil
- 30 g salt
- 1650 ml lukewarm water
- Extra virgin olive oil, to drizzling
- 80 g white bread, crusts removed
- ½ white onion, coarsely chopped
- 70 g white cod roe
- 1 litre vegetable oil
- 30 ml lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 45 min
Place the flour and yeast in a large bowl and mix well. Add the olive oil, salt and
water. Mix until you have a rough dough, then transfer to a lightly floured surface and knead for 5-6 minutes or until smooth, elastic and soft but not sticky enough to stick to your hands. Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and stand in a warm place for 20-30 minutes or until doubled in size. The proving time will vary depending on how warm the room is.
Preheat a fan forced oven to 220˚C.
Once risen, punch down the dough and divide into 130 g balls. Roll each ball into a long thin roll. Bring the two ends together, then twist the doubled roll and shape into a circle. Place on a baking tray, cover loosely with a cloth and stand for another 15 -20 minutes or until slightly risen. Uncover and bake the rolls for 15 minutes or until golden and cooked through.
Meanwhile, for the taramasalata, soak the bread and onion in cold water for 5-10 minutes. Drain and gently squeeze the water out of the soaked bread. Place into a blender with the cod roe and blend until smooth. With the motor running, add the oil in a slow steady stream as though you are making a mayonnaise. Adjust the consistency with water and season with lemon juice.
To serve, drizzle the taramasalata with a generous amount of olive oil and serve with the warm olive oil bread.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!