How to cook Taramasalata?

Soak the breadcrumbs in milk. While soaking, blend the garlic with the roe, mustard, salt, and water in a food processor. Drain the breadcrumbs and add to the food processor. Blend the mixture, slowly adding the grapeseed oil a little at a time, then add the olive oil. Squeeze in the lemon juice and blend. Season to taste with white pepper, pour the mixture into a bowl, cover with cling film and refrigerate until needed. For the pickled cucumber, place the vinegar and sugar in a heavy saucepan, add the water and bring to the boil. Simmer until the sugar has dissolved and then take off the heat. Add the ginger, star anise, and lime leaves and set aside until cool. Mix the cucumber and dill with the cold pickling liquid and leave the cucumber to pickle for at least 1 hour. Keep in a sterilized jar with a tight-fitting lid.

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