Patricia Vasos
- Fish Roe Dip (Taramosalata)
- Description
Taramosalata (Greek Carp Roe Caviar Dip) A thick, creamy, sharp flavour Greek dip made with fish roe, olive oil, bread and fresh lemon juice.
Τime
Preparation time: 15 minutes'
Total Time: 15 minutess'
Main ingredients
tarama (white fish roe)
Cooking Method
None
Yields
12 Fritters
Ingredients
| tarama (white fish roe) | 5 oz. (145gr) |
| greek extra virgin olive oil | 1 cup or as needed |
| fresh green onion | 1 |
| bread without crusts | 15 slices |
| lemons, juice only | 3 |
| cold water | 15 slices |
| bread without crusts | ¼ cup |
How to cook
- In a food processor, add the tarama, bread, fresh green onion and lemon juice. Mix well.
- While the food processor is working, slowly add the vegetable oil.
- Then slowly add the extra virgin olive oil.
- Last, gradually add the cold water.
- If the mixture is to thick and stiff, add a touch more of the wet ingredients (olive oil and water) and mix.
OR
- If the mixture is too runny, add more bread.
- Cover, chill and refrigerate for 6-8 hours before serving. Keeps up to 1 week in the refrigerator.
