Greek
Taramosalata
A pale, creamy fish roe dip emulsified with bread, lemon, onion, and olive oil for briny brightness.
8 servings · 20 minutes prep
Ingredients
Main
- 4 oz white tarama
- 6 oz stale white bread, crusts removed
- 1/2 cup cold water
- 1/2 small yellow onion, grated and squeezed
- 1/3 cup fresh lemon juice
- 1 cup extra-virgin olive oil
- 1/4 cup avocado oil
- 2 tbsp cold water, as needed
Directions
Method
- Soak the stale white bread in the cold water for 5 minutes, then squeeze very dry.
- Process the white tarama, squeezed bread, yellow onion, and lemon juice until smooth.
- With the processor running, drizzle in the extra-virgin olive oil and avocado oil very slowly until the dip is thick, pale, and emulsified.
- Adjust the texture with the cold water, 1 tbsp at a time, only if the dip is too stiff.
- Chill for at least 30 minutes, then add lemon juice a few drops at a time only if the roe still tastes too salty; stop when the salinity is rounded but the dip is not sharply sour.
