The distinctive pink fish roe dip, taramasalata, is a common sight at The Apollo in Potts Point. The chef Jonathan Barthelmess has shared his recipe with us. Traditionally eaten on ‘Clean Monday’ (the first day of Greek lent), it’s a dish that looms large in the Greek culinary tradition. Made from cured and salted fish roe mixed with bread, the pale pink tinge of the dip is always a welcome sight on the table.

The Apollo's taramasalata traditional mullet roe dip:

• 1 x 50g tin tarama (mullet roe)
• 120ml fresh lemon juice
• 50g red onions
• 50ml water
• 170ml sunflower oil
• 180g day-old bread, such as Vienna loaf, with the crusts cut off
• Extra water to soak the bread

• Dip the bread into the extra water for 2 seconds and then squeeze it dry
• Place the tarama, red onion, dampened and squeezed out bread and lemon juice into the bowl of a food processor
• Blend all the ingredients thoroughly together to form a puree, adding the water and oil slowly until all of it is incorporated
• Serve with your choice of dipping accompaniments and bread or use a piping bag to shape the paste for serving