Taramosalata is a classic Greek dip made from tarama, which is salted roe from fish like cod, carp, or mullet. It’s creamy and has a nice tang. People often make it with a mortar and pestle, but a food processor works just as well.
This dish is popular at celebrations, especially on Clean Monday, which kicks off Lent. It’s great for vegetarians and goes well with fresh bread or veggies.
Making taramosalata is simple. You mix the roe with bread or potatoes, olive oil, and lemon juice. The color can be anywhere from pale pink to beige, depending on the roe you choose. Here’s an easy way to make it!
Ingredients:
- 4 ounces tarama (cod roe)
- 4-5 slices of stale white bread, crusts removed
- ½ cup olive oil
- 2-3 tablespoons lemon juice (to taste)
- 1 small onion, finely grated (optional)
- Water, for soaking bread
Instructions:
- Soak the bread in water for a few minutes until it gets soft.
- Squeeze out any extra water and set it aside.
- In a food processor or bowl, mix the tarama and grated onion until smooth.
- Gradually add the soaked bread to the tarama mix, blending well each time until it’s all combined.
- Slowly drizzle in the olive oil while blending.
- Add lemon juice too, until it’s creamy and smooth.
- Taste and add more lemon juice if needed.
- Transfer to a serving dish, add a drizzle of olive oil or some chopped parsley on top, and serve with warm pita or fresh vegetables.
