Greek Fish Roe Dip (Taramosalata). A traditional Taramasalata recipe (or Taramosalata) made from fish roe, olive oil, lemon juice, grated onions and bread. Usually served as part of a meze platter with lots of pita breads or bread, taramasalata is a very popular Greek dip throughout the year, but especially on Shrove. A delicious authentic Greek recipe for the traditional Greek roe dip called "Taramosalata"!
Original Greek Taramosalata, by chef Andros Charalambous.
The preserved fish roe is also a base for various dishes, mainly fritters.
Contemporary chefs are experimenting with the roe as a sauce.
You can cook Greek Fish Roe Dip (Taramosalata) using 5 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Greek Fish Roe Dip (Taramosalata)
- You need 1 cup of Olive Oil.
- It's 1/2 cup of Vegetable Oil.
- Prepare 3 tablespoons of Fish Roe (Taramas).
- It's 5 pieces of Rye Bread Slices (soaked in water).
- Prepare 1/2 cup of Lemon Juice.
One of my favorite combos is a dollop of taramosalata with delicious Greek bean soups. Cover with water, then immediately grab the pieces of bread and squeeze most of the water out of them with your hands. Put the bread, fish roe, and garlic in a. Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.
Greek Fish Roe Dip (Taramosalata) step by step
- Vegetable and Olive Oil..
- This is what Fish Roe Paste looks like before preparation..
- I prefer using a darker bread than the usual white bread for the dip. In a bowl add enough water to cover the bread..
- Fresh Lemon Juice..
- Squeeze excess water out of bread and add into a food processor..
- Add 3 tablespoons of the Fish Roe Paste into the processor..
- Continue by adding the lemon juice..
- Beat mix for about 5 minutes..
- Then the final step is to add the oil and continue to beat until all is nicely combined. It really is a very simple dip to make and very deliciously tasty too. 🙂 Kali Orexi!!! 🙂.
If taramas is too salty for your taste, add more soaked bread. Place the taramosalata in the refrigerator, in a bowl with a lid or covered with cling film, for a few hours, to avoid. Taramasalata or taramosalata is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Instead of just plain fish roe they eat taramosalata (fish roe dip made with olive oil and bread), olives, lagana (flat bread), shellfish, octopus and halva. So, yes this dip is rich and salty, but the ingredients, as with most Greek foods, are healthy.