Taramosalata

Taramosalata

By
From
A la Grecque
Makes
750 g
Photographer
Mark Roper

Nearly everyone knows this salty pink Greek dip. It’s traditionally made from grey mullet roe, but these days most commercial versions are made from other fish roe, such as cod or ling. Keep tasting as you make it to get a good balance between the flavours. You may need to add more lemon juice.

Taramosalata is delicious served with batons of cucumber, some warm golden Piadina bread and a glass of ouzo.

Ingredients

Quantity Ingredient
1/4 onion
3 garlic cloves
2 thick slices stale white bread, crusts removed
2 egg yolks
1 tablespoon tarama
600ml vegetable oil
200ml lemon juice
1/2 teaspoon sumac

Method

  1. In a food processor, whiz the onion, garlic and bread until very finely chopped. Add the egg yolks and incorporate briefly, then the tarama. With the motor on, slowly pour in the vegetable oil, until the mixture is thick and turns pink and creamy. Add lemon juice to taste and to adjust the consistency to a glossy, fairly thick dip. Serve topped with a sprinkling of sumac.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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