Taramosalata, a creamy, richly-flavored fish roe spread and well-known Greek Lent specialty, is enjoyed throughout the year all over Greece. Normally it’s served as part of a meze table or as a starter!
This luscious dip is very easy to make as long as you have a strong blender or food processor and live in an area where tarama (salty, cured roe of cod or carp), is available! For the dip most recipes call for tarama, bread, olive oil and fresh lemon juice. I always add a potato to the traditional recipe as it cuts down on the bread and the saltiness of the fish roe. I never add onion as it overpowers the dips real taste!
Traditional Taramosalata – Creamy Fish Roe Dip
140 g tarama (fish roe - white or pink)
1 large Idaho or starchy potato (200–250g), cooked and peeled
6 or more slices white toast bread, crust removed
¼-½ cup fresh lemon juice
1–1¼ cup extra virgin Greek olive oil, or to taste
¼ cup water – tepid
Place the tarama, potatoes and bread into a large blender together with ¼ cup lemon juice, half the water and ¾ cup olive oil and blend on high speed until you have a smooth paste like dip. Slowly add more olive oil and water and blend to obtain the texture you like, also adding more lemon juice, to taste.
For a really thick dip, you may need to add a bit more bread. This will all depend on the texture you want and, of course, the type of bread you are using. In any case, once you have the smooth textured dip you like, store in an airtight glass or plastic container and keep refrigerated until ready to use.
Serve dip/spread with pita bread or crusty village bread.
For something trendier, serve in glasses topped with sliced marinated octopus or grilled/steamed shrimp.
Taramosalata is great with crudités and an excellent choice for canapés and/or pinwheels.
Taramosalata keeps for about a week or so in the refrigerator
Other serving suggestions which are not so Greek but oh so tasty:
Pipe into hollowed cucumber boats for a healthy canapé
Pipe onto cucumber slices and garnish with Atlantic shrimp and dill
Pipe into filo cups and serve with salmon caviar roe
©KaritasM - February 2018