Taramosalata
About the Recipe:
Taramosalata is traditionally made with the salted and cured pink roe from carp, which gives this salty dip its signature pink color. Like any caviar, it is an acquired taste. Enjoy it slathered on a warm piece of bread or pita with a small glass of ice-cold ouzo.
This is Greek caviar. Considered a delicacy dish of fish roe (carp or cod). This creamy, briny dip belongs in the pantheon of classic Greek meze, alongside hummus, baba ghanoush and skordali.
INGREDIENTS:
3 ounces (4 slices) white bread, crusts removed
½ cup tarama (carp roe)
2 tablespoons freshly squeezed lemon juice, plus more to taste
¼ cup finely chopped shallot ⅓ cup extra virgin olive oil
⅓ cup canola oil Freshly ground black pepper
PREPRATION:
Dip bread in a bowl of water to moisten, turning over, then squeeze out extra moisture.
Place bread, tarama, lemon juice, and shallot in a blender or food processor and blend until smooth.
Gradually pour in oils, blending until the mixture is emulsified and thick and creamy. It will have a mousse-like, mayonnaisey consistency.
Add a generous grinding of pepper. If the mixture is too thick, add a little water or milk.
You can store in a covered, clean jar in the refrigerator for up to 1 week.
Prep Time:
Cook Time:
45 Minutes
15 Minutes
Serves:
Type:
Meze
4 Servings (2 cups)