Recipe: How To Make Taramasalata

Here is how to make Taramasalata dip.

Taramasalata is a traditional Greek dip made from taramas (salted and cured roe of cod or carp), combined with olive oil, lemon juice, and a base of bread or potatoes. Here's a simple recipe:

Ingredients:

1. 200g (7 oz) white tarama (fish roe)

2. 200g (7 oz) stale bread (without the crust)

3. 1 small red onion, finely chopped

4. Juice of 2 lemons

5. 1 cup of olive oil

Instructions:

1. Soak the bread: Soak the bread in water until softened. Once soft, squeeze it well to get rid of the excess water.

2. Blend ingredients: In a blender or food processor, combine the fish roe, onion, and soaked bread. Start blending, and after the ingredients have combined, start adding the olive oil a little bit at a time, alternating with the lemon juice. You're looking for a creamy, fluffy, and homogenous mixture.

3. Chill and serve: Transfer the taramasalata to a bowl, cover, and let it chill in the fridge for a couple of hours before serving. This will allow the flavors to meld together.

4. Garnish and serve: When ready to serve, you can optionally drizzle a little bit of olive oil on top. Taramasalata is typically served with pita bread or raw vegetables for dipping.

Enjoy your homemade Taramasalata! This fish roe dip is a staple in Greek cuisine, especially during periods of fasting. Its creamy, slightly salty taste is unique and flavorful.