Taramasalata, a delicious Greek dip, is a culinary masterpiece that has tantalized taste buds for centuries. Its creamy texture, vibrant coral hue, and burst of umami flavours make it an irresistible appetizer or spread.
Heres a classic Taramosalata recipe:
Ingredients:
- 120g white fish roe (tarama)
- 200g stale bread (crusts removed)
- 80 ml fresh lemon juice (juice of about 2 lemons)
- 300 ml extra virgin olive oil
- 1 small onion (or ½ a regular-sized onion)
Instructions:
- Soak and squeeze the bread: Place the stale bread in a bowl and cover it with cold water. Let it soak for 5-10 minutes until well-saturated. Drain the water and squeeze all of the excess water from the bread.
- Combine the squeezed bread, grated onion, lemon juice, and tarama. Pulse until the mixture becomes smooth in a food processor
- While the food processor is running, slowly drizzle in the olive oil. Continue processing until the taramasalata has a thick and creamy consistency.
- Taste and add more lemon juice or salt if desired.
- Cover and refrigerate the taramasalata for at least an hour before serving to allow flavours to blend.
Tips:
- High-quality tarama: Use good quality tarama (smoked or unsmoked) for the best flavour.
- Adjust the texture: If you prefer a thicker texture, add a little less olive oil. For a thinner consistency, add slightly more.
- Serving: Traditionally served with pita bread or crudités (raw vegetables). It’s also delicious on crusty bread or crackers.
Variations:
- Potato-based: Some recipes use boiled and mashed potato as a base instead of bread. This creates a milder and slightly denser dip.
- Garlic: Add 1-2 cloves of minced garlic for a flavour boost.
- Herbs: Stir in some fresh chopped dill or parsley for extra freshness.
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Best Taramasalata Recipe
Indulge in the best Taramasalata recipe! Our guide leads you to a perfectly balanced, smooth, and tangy dip that's sure to be a hit.
Ingredients
- 250 g white fish roe (tarama)
- 200 g stale bread (crusts removed)
- 80 ml fresh lemon juice (juice of about 2 lemons)
- 300 ml extra virgin olive oil
- 1 small onion (or ½ a regular-sized onion)
Instructions
- Soak and squeeze the bread: Place the stale bread in a bowl and cover it with cold water. Let it soak for 5-10 minutes until well-saturated. Drain the water and squeeze all of the excess water from the bread.
- Combine the squeezed bread, grated onion, lemon juice, and tarama. Pulse until the mixture becomes smooth in a food processor
- While the food processor is running, slowly drizzle in the olive oil. Continue processing until the taramasalata has a thick and creamy consistency.
- Taste and add more lemon juice or salt if desired.
- Cover and refrigerate the taramasalata for at least an hour before serving to allow flavours to blend.
