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Greek Taramasalata Recipe
Greek Taramasalata Recipe, a creamy fish roe dipping sauce!
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 1 cup
Calories per serving 297 kcal
Ingredients
- 7 oz fish roe (200 g), fresh or canned
- 3 oz bread (85 g), without crusts
- 1 tbsp red onion chopped
- 1 tsp lemon juice
- 8 tbsp olive oil
- 1 tbsp capers in brine
- pepper
- salt
Instructions
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Tear the bread up into small pieces and add it to a large mixing bowl. Add as much water until the bread is submerged.
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Let the bread soak in the water for 5 minutes. Then in the meantime add the red onion to a clean blender together with half of the fish roe.
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Blend until you get a rather smooth puree. Squeeze out the soaked bread and add half of it to the blended fish roe. Also add half of the olive oil and a pinch of pepper and salt.
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Blend again into a creamy mixture. Then add the rest of the fish roe (you can keep a pinch of it aside for garnish just like I did later on if you like).
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Pulse again. Then add the rest of the soaked and squeezed out bread, the lemon juice and the olive oil that is still left.
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Blend well. Now adjust the thickness of the fish roe dip. You can add extra olive oil or water if you like it more runnier. I like this dip best if it is pretty thick and creamy. Do whatever you like! Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
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Scoop the fish roe dip in a clean bowl, sprinkle with the salted capers and serve.