Taramosalata is a classic Greek dip made from fish roe, olive oil, lemon juice, and bread or potatoes. It's creamy, tangy, and perfect for serving with fresh vegetables or pita bread.
Preparation time
20min
Ingredients
6 Servings
- 200 g fish roe
- 60 ml lemon juice
- 250 ml olive oil
- 1 red onion
- 150 g stale bread
- 60 ml water
Directions
Step 1
Soak the stale bread in water for a few minutes until it becomes soft. Squeeze out excess water.
Step 2
In a food processor, combine the fish roe, soaked bread, and chopped red onion. Blend until smooth.
Step 3
Slowly add the lemon juice and olive oil while continuing to blend. The mixture should become creamy and smooth.
Step 4
If the mixture is too thick, gradually add the water until the desired consistency is achieved.
Step 5
Transfer the Taramosalata to a serving dish and refrigerate for at least 30 minutes before serving.