Taramosalata (Greek Fish Roe Dip)

🧂 Ingredients

• 100 g Tarama (cured cod or carp roe)(Look for good quality tarama at a Greek or Middle Eastern deli. It should be firm and have a pleasant, briny aroma.)
• 150 g Stale white bread(Crusts removed. Stale bread is essential for the right texture. If your bread is fresh, you can toast it lightly until dry.)
• 150 ml Extra virgin olive oil(Use a good quality olive oil for the best flavor.)
• 60 ml Fresh lemon juice(Approximately 1-2 lemons, depending on size and juiciness.)
• 1/4 medium Small onion(Finely grated or very finely minced. Use sparingly to avoid overpowering the tarama.)
• 2-3 tbsp Water(Cold water, as needed for consistency.)

👨‍🍳 Instructions

1. 1

   Prepare the bread: Remove the crusts from the stale bread. Tear the bread into small pieces and soak them in cold water for about 5 minutes until softened. Squeeze out as much water as possible by hand, wringing it firmly. The bread should be damp but not wet.

   ⏱️ 5 minutes
2. 2

   Combine base ingredients: In a food processor, combine the squeezed bread, tarama, and the finely grated or minced onion. Process until the mixture is relatively smooth. Scrape down the sides of the bowl as needed.

   ⏱️ 3 minutes
3. 3

   Emulsify the dip: With the food processor running on low speed, begin to drizzle in the olive oil very slowly in a thin, steady stream. Once about half the oil has been added, gradually add the lemon juice, alternating with the remaining olive oil. Continue processing until the mixture is light, fluffy, and emulsified, resembling a smooth paste. If the mixture seems too thick, add 1-2 tablespoons of cold water, one at a time, until the desired consistency is reached. The dip should be a pale pink color.

   ⏱️ 7 minutes
4. 4

   Chill and serve: Transfer the taramosalata to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up. Serve chilled with warm pita bread, crusty bread, or fresh vegetables like cucumber and bell peppers. Garnish with a drizzle of olive oil and a sprinkle of paprika or chopped parsley, if desired.

   ⏱️ 30 minutes (minimum chilling)

💡 Pro Tips

• ✓The final color should be a pale, delicate pink. A very dark or intense pink might indicate a different type of roe or over-processing.
• ✓Achieve a fluffy texture by processing until well emulsified and airy. Don't over-process, which can make it gummy.
• ✓Taramosalata is a traditional Lenten dish in Greece, as it contains no meat or dairy products.

🔄 Variations

• For a creamier texture, some recipes include a small amount of boiled potato (about 50g) added with the bread.
• Experiment with different types of roe, such as bottarga or smoked cod roe, for a different flavor profile, though this will alter the traditional taste and color.

🥗 Nutrition

Per serving