Taramosalata
- Reviews 2
Ready In: 10 mins
Yields: 2 1/2 cups
Ingredients
- 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
- 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.
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