Taramosalata

November 23, 2009

Taramosalata - kvalifood.com

Taramosalata is a Greek fish roe dip made from tarama (cured carp or cod roe), stale bread, olive oil, lemon juice, and onion. The bread provides body and the oil is emulsified in slowly, like making mayonnaise. The result is a pale pink, creamy dip served as part of a meze spread with bread.

Serves 6

Ingredients

100 g tarama (fish roe, white/undyed, from carp or cod)
300 g stale white bread, crusts removed
160 ml olive oil (or neutral oil for milder flavor)
1.5 lemons, juiced (ca. 60 ml)
1 small onion (ca. 70 g), grated or roughly chopped
water, as needed

Directions

Break the bread into pieces and soak in water for 10 minutes. Squeeze thoroughly to remove all excess water.
Place the squeezed bread, tarama, and onion in a food processor. Blend until smooth.
Add half the lemon juice and pulse briefly to combine.
With the processor running, drizzle in the oil very slowly in a thin stream, as you would for mayonnaise. Continue until all oil is incorporated and the mixture is smooth and creamy.
Taste and add more lemon juice as needed. If too thick, add water a tablespoon at a time and blend until the desired consistency is reached.
Refrigerate at least 30 minutes before serving. Serve with bread, pita, or raw vegetables.

Notes

Do not add salt – the tarama is already very salty.
White/undyed tarama gives the most authentic flavor. Avoid bright pink varieties.
The oil must be added slowly while blending. Adding it too fast breaks the emulsion.
Olive oil gives a richer, more peppery result. Neutral oil (corn, sunflower) gives a cleaner, more roe-forward flavor – both are used in Greece.
For a potato-based version, replace bread with 250 g boiled, drained potato.
Keeps refrigerated 3-4 days. Stir before serving.