Who hasn't had that dusty pink coloured Greek dip called taramasalata? This is a Greek's best friend during the Sarakostí period (Lent). It's not easy to give up meat, fish and dairy in one go! Unless you have taramasalata and bread! So here is our favourite Taramasalata recipe creamy, smooth and absolutely deliciously Greek!
- TIME NEEDED
- 15 mins
- SERVINGS
- 4
INGREDIENTS
- 100g red fish roe (Tarama)
- 1 garlic clove
- 300g crust removed white stale bread
- 180 ml Gaea Kalamata Extra Virgin Olive oil
- juice of 1 lemon
- 1 medium red grated onion
METHOD
- Soak the bread (crust removed) in water and squeeze well to remove as much of the excess water as possible
- In a food processor add the bread, grated onion and the fish roe. Blend until the ingredients are mashed to a pulp.
- Add the lemon juice and blend a little more.
- slowly pour in the olive oil a little at a time whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, or salt to your preference.
TIP
You can also make this with boiled potato, replacing the bread to the same amount! Just make sure your potatoes are well cooled before blending with the fish roe! You can also use white fish roe instead of red.
