Taramosalata
Taramosalata is a Greek appetizer 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.
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Ingredients - Serves 6
- Onion - 1 small, finely chopped
- Olive oil - 1/2 cup
- Lemon juice - 2 tablespoons
- Tarama (fish roe) - 200 grams
- Milk - 1/4 cup
- White bread - 2 slices, crusts removed
Let's Get Started
- Soak the bread in the milk for a few minutes until soft.
- Squeeze out the excess milk from the bread and place it in a food processor.
- Add the tarama, lemon juice, and onion to the food processor and blend until smooth.
- While the food processor is running, slowly add the olive oil until the mixture is creamy.
- Transfer the taramosalata to a serving bowl and refrigerate for at least an hour before serving.
- Serve the taramosalata with pita bread or vegetables for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 15g
- Carbs: 10g
- Protein: 5g
- Sodium: 500mg
- Sugar: 2g
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