Fish Roe Dip (Taramasalata)

Taramasalata is fish roe made into a dip (salata) made from salted and cured roe from cod, grey mullet or bottarga. Spreading the taramosalta on bread or crackers along with fresh tomatoes tastes is very good. 



I use Krinos brand tarama made from carp fish roe. Only the pinkish Krinos tarama was available at my local Greek market, but it, also, is available as a white tarama. I am looking for a local fish monger to try that in the recipe.


Fish Roe Dip 

(Taramasalata)

 

 

Bake: none

Prep: 10-15 min

Serves: 6

 

Taramasaláta is a traditional Greek dip often made from carp fish roe. The fish roe may be purchased in a jar and combined with bread, onion, lemon juice and olive oil to make a dip. If you find the taste a bit bitter, try adding more bread. Serve with bread or chips.

 

2 slices white bread

4 tablespoons lemon juice

8 or 10 ounce jar of tarama

3/4 cup olive oil

1/4 red onion, cut in chunks

 

 

Remove crust and soak bread in water for a few minutes. Squeeze the water out and place bread in a blender with the fish roe, red onion and lemon juice. Turn on blender and slowly add olive oil, blending until smooth. 


  


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