SEA URCHIN TARAMASALATA (SEA URCHIN & BREAD DIP)

December 18, 2020

SEA URCHIN TARAMASALATA (SEA URCHIN & BREAD DIP)

INGREDIENTS

100g Sea Urchin Harvest Creamy Pod

200g old bread, crusts removed

1 eschalot, finely chopped

75ml extra virgin olive oil

50ml lemon juice

Sea salt

Black pepper

Sea Urchin Harvest Uni Premium Gold, to serve

Dill sprigs, to serve

Charred toast and grissini, to serve

METHOD

1. Tear the bread into chunks, place into a bowl of water and soak for 2 minutes.

2. Remove from the bowl and squeeze out the excess water with your hands.

3. Place the bread into a blender with the sea urchin, eschalot, olive oil, half the lemon juice and a pinch of salt and black pepper.

4. Blend on a medium speed until it begins to combine.

5. Slowly add olive oil as you blend to puree the dip until smooth.

6. Taste the dip and adjust the seasoning with sea salt and more lemon juice as required.

7. Transfer the dip into a bowl, top with some Sea Urchin Harvest Premium Gold, a drizzle of olive oil and serve with charred bread and grissini.

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