Taramosalata

Name: Taramosalata
Prep time: 10 min
Total time: 10 min
Yield: 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

(2)

Recipe by evelynathens

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.

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READY IN: 10mins

YIELD: 2 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

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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Taramosalata

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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