Appetizers > Greece > Seafood > Taramasalata >
Taramasalata
Fish Roe Dip
8 slices white bread, crusts removed
4 TBS Tarama (carp roe caviar)*
2 TBS onion, finely minced
3/4 C olive oil
5 TBS lemon juice
Remove crusts from bread; soak slices in a bowl of water. Squeeze out excess water; set aside. Place Tarama and minced onion in a blender or food processor; mix for about one minute or until well-blended. Tear bread into pieces; add to blender or food processor. Mix until combined. Slowly drizzle the olive oil into mixture, forming a paste. Add lemon juice a small amount at a time; blend until smooth and creamy.
Suggestions: Serve with pita bread cut into triangle shapes, or with black olives, sliced cucumber and quartered tomatoes (as pictured above).
*Note: Tarama is available in most gourmet specialty stores.
*Taramasalata image (C) Robert Kindermann (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Greek Culinaria
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