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  • Place the roe, onion and the juice of 1 lemon in a food processor and whiz up until well combined. Then slowly add the oil and a little pepper until thick and smooth, continually processing. Taste for seasoning. Add a little water until light (but not runny) and add more lemon juice to taste.
  • Heat the flatbread and then cut into wedges.
  • Serve the Taramasalata with the warm flatbread on the side.
  • from George Biron, Melbourne chef


  • 400 gm grey mullet roe (tarama)
  • 1 small onion, finely chopped
  • juice of 1½ lemons
  • 600 ml extra virgin olive oil
  • freshly ground pepper
  • flatbread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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