"Taramosalata is a Greek dip made from tarama, salted and cured cod roe."
Taramosalata
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Prep time: 15mins
Recipe Card
ingredients
- 1 sliced small-medium onion
- 165 gram fish roe
- 3/4 cup lemon juice
- 2 cups vegetable oil
- 9 thick slice white bread
- 1 cup soda water
Method
Preparing the Taramosalata
Step 1
Place the onion, fish roe, lemon juice and 1 cup of the oil in a food processor and blitz for about 5 minutes, until you have a very fine, smooth paste
Step 2
Remove the crusts on 2 sides of the 9 slices of bread and keep the crusts for serving
Step 3
Cut the bread slices into quarters and then slowly add the bread pieces, the remaining cup of oil and soda water; a little bit at a time
Step 4
When all the ingredients have been added, continue blitzing the taramosalata for a further 5 minutes until it is super smooth
Serving the Taramosalata
Step 1
Place the taramosalata in a serving bowl and serve it with vegetable soldiers – carrots, capsicum, cucumber and the bread crusts saved from earlier
Key Points
Step 1
Pam prefers to use vegetable oil for the taramosalata because it has a mild flavour. You can use extra virgin olive oil, however the taramosalata will have a stronger flavour and will have a salmon hue rather than pale pink colour
Step 2
The bread can be fresh or up to 2-3 days old
Step 3
You can add more bread for a thicker texture, more soda water for a lighter, fluffier texture and/or more lemon juice for extra zing… it’s up to you!