Homemade taramasalata, tomato and black olive crispbreads

45 minutes


  • 8 Peter's Yard Pink and Black Pepper sourdough crispbreads
  • 1 handful of black olives, roughly chopped

Semi-dried cherry tomatoes

  • 1 punnet of cherry tomatoes
  • 1 sprig of rosemary, needles picked and finely chopped
  • extra virgin olive oil
  • flaky sea salt
  • freshly ground black pepper


  • 60g of smoked cod roe
  • 75ml of milk
  • 30g of white bread, crusts removed
  • 1/2 tsp Dijon mustard
  • 75ml of olive oil
  • lemon juice
  • salt


Preheat the oven to 150°C/gas mark 2
Halve the cherry tomatoes and lay on a baking tray cut-side up. Sprinkle evenly with the chopped rosemary, season with salt and pepper and drizzle with a touch of extra virgin olive oil
Place in the oven for 35–45 minutes or until semi-dried and slightly shrivelled (use the above image as a guide). The tomatoes will keep for a few days in the fridge or for up to a month if stored in a sterilised jar of oil
To make the taramasalata, place the smoked cod's roe, milk, bread and mustard in a blender and blitz until smooth. With the motor running slowly, drizzle in the oil – you will see the taramasalata begin the emulsify and thicken. Taste and season with salt and lemon juice
To serve, spread the taramasalata generously over the crispbreads and top with the chopped black olives and semi-dried tomatoes