Taramoslata (or Taramasalata) is such a satisfyingly delicious dip. It's unique flavour comes from salted and cured fish roe, blended with lots of lemon, olive oil, onion, garlic, and day old bread. Although some recipes make this dip with potato (that I believe is equally delicious), I find the version using bread is a more convenient way to use up old bread.
Taramosalata, a delectable dish, holds immense popularity throughout the year, particularly during the Orthodox Lenten periods. As a traditional dish made from fish roe, it is permissible for consumption during this time. It is typically enjoyed alongside fresh bread as a side accompaniment to various meals. My favourites include, Spanakorizo, Fakies, and Gigantes.
Regarding its colour, many store-bought Taramosalata may appear pink due to the addition of red dyes, preservatives, and unhealthy oils. Authentic Tarama, on the other hand, should have a light brown colour upon opening the tin and be prepared with olive oil.
TARAMOSALATA | Fish Roe Dip
Mary PolitisIngredients
- 100 g White Tarama
- 350 g Stale white bread
- 1 Purple onion roughly chopped
- 1 garlic clove
- 120 ml light olive oil
- Juice of 2 lemons
- Water for soaking bread
Instructions
- Roughly slice the stale bread and place it in a bowl of water, allow it to quickly soak and immediately squeeze out the water. Place the wet bread in a blend or food processor. Add the onion, garlic, lemon, and tarama. Process or blend until all the ingredients come together.
- On high speed, slowly stream in the olive oil. Doing this slowly allows it to emulsify and thicken. Once pale in colour, taste to check the lemon flavour is to your liking. Serve the Taramosalata on a plate or in bowl with a drizzle of extra virgin olive oil on top and decorate with a few olives
- Keeps for up to 4 days refrigerated in an airtight container.