Taramasalata or taramosalata is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
9 ounces bread, without the crust
300g white stale bread (crust removed), soaked in water, and squeezed (10 oz.)
3/4 cup of olive oil
1 medium red onion, grated
To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
In a food processor add the bread, grated onion, and tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit 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, according to preference, and blend again.
Serve this traditional Greek taramasalata dip with lots of pita bread aside. (If you feel adventurous enough make your own homemade pita bread with this easy recipe!).
Instead of bread, you can use mashed potatoes. If you use potatoes boil them with the skin for about 20 minutes, starting with cold water and peel them when they have cooled off.