Prep 2 hrs 30 mins
Cook 0 mins
This recipe came from a neighbor of ours.
- 8 slices white bread
- 1 medium onion
- 1 garlic clove
- 1 parsley sprig
- 8 ounces tarama
- 1 cup light olive oil
- 3 lemons, juice of
- For bread they suggested using a firm bread!
- soak bread in water and squeezed dry.
- Using a good processor, blend onions, garlic and parsley until evenly chopped.
- Add tarama and bread until evenly mixed. Continue processing and slowly add olive oil and lemon juice.
- Transfer to serving dish and chill at least 2 hours.
- This spread is delicious when accompanied by toast points and celery.
- Tarama is mullet roe from greece. It is available in specialty food markets.
Exactly the recipe my father used to make this, except for the parsley! I enjoyed this very much - thanks for posting! Made for Think Pink October 2009.
Very good recipe, Blue Rose! I used a dense sourdough bread (you can't use fluffy bread to make this dip!). Be sure to remove the crusts, you just want the sponge. I made 1/2 this amount and my husband, the taramosalata afficionado of the family said it was excellent. The parsley in the dip was new to me, and basically unobtrusive.