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A form of pressed fish roes, often made with tuna (and coming from Sardinia) - very

hard to find fresh in Britain. For lovers of smoked salmon or good taramasalata, bottarga is an experience not to be missed; for although expensive, a little goes a long way. It can be eaten cold, in wafer-thin slices, or perhaps grated into olive oil as the basis of a pasta sauce. It's called Boutargue in most of France, and Poutargue in Provence.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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