How to Make Taramasalata | Taramasalata Recipe
Taramasalata (also known as taramosalata) is a Greek meze appetizer made with fish roe (caviar), lemon juice or vinegar, olive oil, and base starch such as mashed potatoes and bread crumbs. Taramasalata is a simple dish to prepare, but there are a few details to keep in mind. The first step is to obtain high-quality Tarama, after which you should slowly incorporate the oil into the mix.
It has a consistency and flavor similar to mayonnaise, except the roe replaces the egg as the protein source. When purchasing Tarama, make sure it smells fresh and spicy rather than fishy and rancid. There are two types of Taramasalata, white and pink. White is the higher quality, but you can use either one to make Taramasalata
The flavorful Greek dip is usually made with a mortar and pestle, but if you prefer a smoother texture, you can combine the mixture in a food processor. If you don’t like the gluey feel of pureed potato, grate the cooked potato with a tiny teardrop side of a box grater, instead of blending it in the food processor.
You can use any of the fish roe like the cod roe, carp roe, or mullet roe. You can find carp caviar in Greek grocery stores or other specialty stores. If you’re looking for the commonly available then you can use salmon roe instead.
You can store it in the fridge for up to a week. If you like to use it as a salad dressing by adding a grated white onion and tossing it with shaved celery and diced tomatoes.
How to Make Taramasalata | Taramasalata Recipe
Ingredients
- 225 gm panko or bread soaked in water and squeezed crusts removed and cut into chunks
- 225 gm Potatoes, peeled, boiled (about 2 medium potatoes) Yukon Gold potato
- 100 gm caviar (4 oz) Caviar like a cod roe, carp roe, or mullet roe is good. You can use carp caviar in Greek grocery stores or other specialty stores. You can also try with salmon roe.
- 150 ml Oil Olive oil or Vegetable oil
- 2 tablespoon Lemon Juice plus more to taste Juice of ½ lemon – 1 lemon
- 1 clove garlic finely sliced/microplane the garlic
- 1/2 medium onion
Instructions
- Soak the bread or Panko in cold water in a big mixing bowl and set it aside to soften for a few minutes. Drain and squeeze to remove any excess water.
- Add fish roe (tarama), chopped onion, lemon juice, and garlic into a food processor, purée until smooth, creamy.
- Add wet bread/Panko in to the food processor. Add a bit of olive oil or vegetable oil at a time and start beating the ingredients. Slowly add bit of oil at a time and continue until they are smooth and creamy.
- Add mashed potato to the food processor and beat until well combined.
- Taste the spread and change the texture or flavor as needed, adding more olive oil or lemon juice as needed until it is thick and creamy. The lemon's tanginess can counteract the roe's saltiness.
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