Taramosalata or Fish Roe Dip Recipe
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Waiting time: 1 hour
Cooking time: None
Total time: 30 to 60 minutes
Preparation time: A few minutesWaiting time: 1 hour
Cooking time: None
Difficulty: Easy
Chef's Note
Have you tried taramosalata, a traditional Greek hors d'oeuvre served with black olives and fresh or toasted country bread? It's made from carp roe that's available in jars from specialty food shops. But did you know that its airy creamy texture comes simply from bread?
Ingredients
Ingredients
- 1 large round loaf of Greek bread
- 1 large onion
- 100 g (3 1/2 oz.) tarama (Carp caviar)
- 300 ml (1 1/4 cups) olive oil
- Juice of 1 lemon
- Freshly ground black pepper
Method
- Soak the bread in cold water, remove the crusts and drain, squeezing well to form a fairly dry paste (about 500 ml or 2 cups).
- Finely chop the onion, then purée in a blender, food processor or mortar;
- in a bowl, combine the puréed onion, tarama and a quarter of the soaked bread; beat with a whisk or an electric mixer, evenly but not on too high a speed.
- As if making a thick (but not stiff) mayonnaise, slowly drizzle in the oil while whisking constantly; add the lemon juice and the remaining soaked bread.
- When all the ingredients are well-combined, whisk gently for 5 minutes. Season with freshly ground pepper. Let rest in the refrigerator for at least an hour. Serve cold.
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©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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