Charred Tenderstem® with taramasalata

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Tenderstem® has teamed up with food blog “Food Stories” to create this irresistible recipe for charred Tenderstem® with Taramasalata – the perfect starter to impress on a date night.

  • 10 minutes preparation
  • 10 minutes cooking
  • 4
recipe PDF
  • Allow approximately 5 or 6 stems per person Tenderstem®
  • 250g Smoked cod's roe
  • 50g Stale white bread (weight without crusts)
  • 100ml Milk
  • 125ml Groundnut oil
  • 75ml Olive oil
  • Juice of 1/2 lemon
  • Pinch Pepper
  • Pinch of turkish or other chilli flakes to garnish
  • A little oil for frying
  1. Cut the cod's roe lobe in half and scoop out the roe with a spoon. Soak the bread in the milk for a few minutes, then add to the bowl of an electric mixer with the roe (you could also do this by hand if you don’t have an electric one).

  2. Mix the two oils together. Turn the whisk on high, then add the oils as you would if making mayonnaise, i.e in tiny drops to start off with, then in a very thin steady stream, incorporating it slowly. Beat in the lemon juice and some pepper.

  3. Cook the Tenderstem® for 3 minutes in boiling salted water, then drain.

  4. Either brush a griddle pan with a little oil, then char the Tenderstem® in the pan, or cook it on a BBQ.

  5. Serve on top of the taramasalata, sprinkled with chilli flakes.

Recipe devised by Food Stories blog for Tenderstem®.

<p>Food Stories</p>

Meet Tenderstem® ChefFood Stories

Helen is a London-based food and travel writer. Her writing and recipes are inspired by the diversity of London and her travels around the world. She is also interested in the stories of people who make their living working with or producing food, and the human stories behind recipes.

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