Taramasalata with dill and lemon

1. Soak the white bread in water for a few minutes to soften it. Squeeze out the excess water and crumble the bread into small pieces.

2. In a large mixing bowl, combine the cod’s roe, minced garlic, lemon juice, dill and crumbled bread. Mix well until the ingredients are thoroughly combined.

3. Slowly drizzle in the olive oil while continuously whisking the mixture. Keep whisking until the mixture becomes creamy and emulsified (you can also do this in a blender to get a smoother result).

[ Five-seed crackers and crudités ]

4. Add the ground white pepper and paprika to the mixture.

5. Transfer the taramasalata to a serving bowl. Cover and refrigerate it, serve cold.

6. Before serving, garnish the taramasalata with chopped fresh chives.