World Flavors Cookbook

Taramosalata (Fish Roe Dip)

A smooth, creamy dip made from salted and cured fish roe, blended with bread or potatoes, lemon, and olive oil.

Cuisine: Greece

Ingredients

• 100g white or pink fish roe (taramas)
• 300g stale white bread, crusts removed, soaked in water
• 1 small onion, grated
• Juice of 2 lemons
• 1 cup light olive oil

Instructions

1. Process the roe and onion in a blender until smooth.
2. Add the squeezed bread and lemon juice. Blend again.
3. With the motor running, slowly drizzle in the oil until the dip is thick and creamy (like mayonnaise).
4. Chill before serving with olives.