Gray mullet roe was originally used in Turkey for this famous dip (also known under the Greek name taramasalata) but smoked cod’s roe has now generally replaced it. This is a world away from what you can buy ready-prepared and is really worth making. Serve it with Turkish or pita bread.

Ingredients

　　1 slice of white bread, crusts removed

　　7 ounces smoked cod’s roe

　　Juice of 1 lemon

　　3 tablespoons sunflower oil

　　2 tablespoons extra virgin olive oil

　　Soak the bread in water. Skin the smoked cod’s roe and blend in the food processor. Add the bread, squeezed dry, the lemon juice, sunflower oil, and olive oil and blend to a creamy consistency that should still be a little rough, adding 1 or 2 tablespoons of water, if necessary.

　　Arabesque