How to Make Taramasalata | Taramasalata Recipe
This is a traditional greek spread or dips, typically made around holidays like Easter, Christmas especially during fast. This pink color fluffy dip is creamy and made from Tarama which is the Greek "caviar", the roe of either cod, mullet, or carp. It is a favorite in Greek and it has a specific flavor, acquired taste. Learn how to make this tasty appetizer from the comfort of your own home.
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.