Caviar cups with lime
- 1 200g tub Chris’ caviar taramasalata dip
- 1 witlof
- ½ a lime
- 2 very fine slices of lime cut in 16 pieces
- dill sprigs for garnish
Wash the witlof and peel off 16 leaves. Trim each one to bite size (about 6 cm long) then fill with a teaspoon of Chris’ Caviar Taramasalata. Garnish with lime and a little dill and finish with a squeeze of lime juice. Tip; keep the witlof trimming to add to a salad later. We used witlof because it has a firm stem and makes a perfect little Vege’ spoon.
Did you know…
Witlof is grown under sand in the early stages to maintain its white colour and to prevent bitterness developing in the leaves. Witlof is low in kilojoules and is sodium and fat free. Cigar-shaped witlof, also known as Belgian endive or chicory, has smooth, firm white leaves with pale yellow tips. It can be eaten raw or cooked.
Taramasalata (Greek: ταραμοσαλάτα, from taramas, from Turkish: tarama “meze made from fish roe” + salata “salad”) is a Greek and Turkish meze. The spelling taramosalata is sometimes used in the US, but according to most dictionaries it is spelt with an A.
Taramasalata is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. It is usually eaten as a dip, with bread and/or raw vegetables. The colour can vary from creamy beige to pink, depending on the type of roe used. Mass-produced taramasalata is often a bright pink due to the addition of food colouring.
In Greece, taramasalata is mainly eaten on Clean Monday (Καθαρά Δευτέρα), the first day of the Easter lent. Source: wiki