Recipe by evelyn/athens
This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.
Top Review by Aunt Cookie
Very nice! This didn't taste quite like the taramosalata we had in Greece, but I think that's probably due to the different quality (i.e., lower quality) of the ingredients here in the States. This spread had a very strong olive oil and lemon flavor; the fish roe flavor wasn't as strong as I would have liked (then again, I was unable to find white roe, and that may have made a big difference). The texture of the spread was lovely, and the recipe was pretty simple to put together. Thanks for posting this!
- 4 slices sourdough bread, crusts removed (3/4 inch slices)
- 6 ounces tarama (fish roe, the white is MUCH better than the pink)
- 1 small onion, finely chopped (very small)
- 1 garlic clove, mashed
- 3⁄4 cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
- 2 lemons, juice of
Directions See How It's Made
- Soak the bread in water for 5 minutes and squeeze dry between hands.
- Put in food processor along with tarama, onion and garlic.
- With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.