Traditional Greek Taramosalata with creamy fish roe, olive oil, lemon juice, and red onions. A perfect dip to dip pita bread in a meze platter.
Things to know about Taramosalata Recipe
Taramosalata is a traditional dip that is part of a meze platter. These meze platters are packed with many dishes and dips that can be eaten together or separately. They are served before a big meal and are essential to Greek Cuisine.
They are shared by the whole table and include many popular Greek dishes and dips. In Greece It is eaten during the first day of Lent known as Clean Monday. By making it at home you can ensure the quality of fish roe used compared to store-bought Taramosalata.
Compared to the dyed store-bought version the roe you choose to use will determine the color from bright pink to light grey. It is much better to create this easy and fast recipe for your next Clean Monday.
Creamy Greek Traditional Fish Roe Dip. Authentic Recipe of Taramosalata.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) White Fish Roe Tarama
- 300 grams (10.58 oz) Stale Bread
- 170-180 ml (5.75 floz) Extra Virgin Olive Oil
- 2 pcs Lemon Large
- 1 pc Red Onion Medium
- Soak and remove the crust of the stale bread for 15 minutes.
- Meanwhile, grate the red onions and juice the lemon.
- In a blender place all the ingredients except the olive oil.
- Slowly pour the olive oil while blending until the mixture is smooth and creamy. Taste Taramosalata and season according to your taste.
- Serve Taramosalata cold with pita to dip in. Kalíórexi! Enjoy your meal!
— Specific Atributes of This Recipe:
Cooking tip for making Taramosalata
The bread thickens the Taramosalata if you want a thicker texture you can add more.
What to serve with Taramosalata?
Serve Taramosalata with pita bread or on a meze platter.
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