Wild grilled hoki with taramasalata

1. To make the taramasalata, soak the white bread in water until soft, 30 seconds or so. Squeeze as much water out as possible and place in a food processor.
   
2. Add the salted cod roe and onion and process until smooth. With the motor running, slowly drizzle in the oil until the mixture emulsifies into a thick mayonnaise consistency. Don’t worry if the mixture is too thick, as adding the remaining ingredients will help loosen the mixture.
   
3. Add warm water to make the taramasalata more “fluffy” in texture and season with lemon juice to taste. Set aside in either piping bag or bowl in the fridge.
   
4. Heat a BBQ with charcoal or fry pan with olive oil and cook the MSC certified sustainable hoki fillets
   
5. Season with cooked fillets with parlsey, lemon juice, olive oil and salt.
   
6. To plate, add generous amount of taramasalata, top with fillet and add the extra dressing. Dust with smoked paprika and season if needed.
   

Serving suggestion:

Enjoy MSC certified wild hoki fillets grilled to perfection, paired with creamy homemade taramasalata. A sustainable seafood dish with Mediterranean flair.