Taramosalata
Taramosalata is a classic Greek appetizer made with fish roe, soaked bread, olive oil, and lemon juice. Satisfyingly delicious, this wonderful, slightly pink dip is perfect served on pita bread as part of a meze platter or a tasty lunch with some olives and a salad on the side.
Taramosalata is a classic Greek appetizer made with fish roe, soaked bread, olive oil, and lemon juice. Satisfyingly delicious, this wonderful, slightly pink dip is perfect served on pita bread as part of a meze platter or a tasty lunch with some olives and a salad on the side.
Ingredients
-
13 ounces bread, crust removed
-
cold water to cover
-
½ cup olive oil
-
1 small onion, roughly chopped
-
1 large lemon, juiced
-
1 cup tarama (cured carp, cod, or mullet roe)
Method
-
Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
-
Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.
