• 1serving

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 ounces tarama -- (cod roe)

  3. 8 slices white bread -- trimmed

  4. 1 1/2 cups best olive oil --

  5. 2 lemons -- juiced

  6. -- taste)

  7. 1 small onion -- chopped fine

  8. parsley -- chopped (opt.)

  9. chives -- chopped (opt.)

Instructions Jump to Ingredients ↑

  1. Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix. Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile dip-like sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing.

  2. NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.


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