Taramosalata is a delicious dip that is easy to make and everyone loves it!
- 20gr of whitefish roe (taramas)
- 180gr of a couple of days old bread without the crust
- 1 small white onion (+/- 60gr)
- 5 tablespoons of fresh lemon juice
- Virgin olive oil (+/- half teacup)
- White Pepper (If you fancy a more spicy taste)
- In a bowl filled with water, we add the bread and we let it soak. Before using it, with your hands squeeze out the excess water.
- Using a food processor or blender, we add the onion and we blend into a thick paste. If needed we use a spoon to push any uncut pieces to the blades and we blend again.
- We add the white fish roe (tarama) and blend it with the onion until our mix is smooth.
- We add 1/3 of the soaked and drained bread and blend it.
- We add 1/3 of the olive oil and blend.
- We continue adding the bread and the olive oil in the same manner until we use them all.
- We add half of the lemon juice into the processor and blend.
- We add the rest of the lemon and blend until everything is emulsified.
– The ingredients must be added one by one, in small portions, in order to have a beautiful and smooth result.
– It’s better to use the whitefish roe (tarama). The quality and the taste are far better than the red one.
– Taramosalata can be preserved in our fridge for up to 5 days.
– It is best served with fresh crusty bread.