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.