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TARAMOSALATA (fish roe) AVOCADO TOAST WITH RADISHES AND SOFT BOILED EGG
Recipe by Christina Vlahoulis, Chef/co-owner Food Queens Catering| Food stylistphotographer | Menu Developer
Taramosalata is a greek dip made from tarama, the salted cured roe of the cod orcarp mixed with olive oil, lemon juice, onion and a starchy base of bread or potatoes, but I like to use wheat rusks for a lighter taste. So if I feel like an extra punch of flavor for my avocado toast I use the tarama as it's base where the creaminess of the avocado, the sharp/bitter taste of the radishes and the runny/buttery texture of the soft boiled egg all come together into one yummy bite.
For the Taramosalata:
Put the crushed wheat rusks in a bowl and sprinkle with 1/4 cup of water. Let them sit for 5 minutes, then squeeze out excess water and set aside. In a food processor add chopped onion, squeezed lemon juice, fish roe, dampened rusks and sunflower oil and blend well until you have a velvety consistency. If too thick add a little water to loosen the mixture. Set aside in the fridge until ready to use.
For the Avocado Toast
To assemble toasts, spread a few tablespoons of the taramosalata on each slice of toasted bread. Top with sliced avocado and sliced radishes. Squeeze a little lemon on each and place soft boiled eggs, cut in half, and sprinkle sesame and poppy seeds. Finally, season with a pinch of salt and freshly ground pepper, and a drizzle of extra virgin olive oil.
Serves 4 - Enjoy!