Taramosalata

Taramosalata is a traditional Greek dip made from tarama (salted fish roe), blended with olive oil, lemon juice, and bread or potatoes. Its origins trace back to the Ottoman Empire, with similar fish roe spreads found across Greece, Turkey, and the Balkans.

In Greece, taramosalata became a staple meze dish and is especially popular during Clean Monday, marking the start of Lent when meat and dairy are avoided. Today, it's enjoyed worldwide for its creamy texture and rich, tangy flavor, often served with pita bread or fresh vegetables.

Ingredients:

150g (5 oz) white or pink fish roe (tarama)
150g (5 oz) stale white bread, crusts removed
1 small red onion, finely grated or chopped
150ml (2/3 cup) olive oil (extra virgin if possible)
50ml (3-4 tbsp) lemon juice (freshly squeezed)
2-3 tbsp cold water (optional, to adjust consistency)
Freshly ground black pepper (to taste)

Instructions:

Prepare the bread:
Soak the stale bread in water for a few minutes, then squeeze out as much water as possible. The bread should be damp but not soggy.
Blend the base:
In a food processor, add the bread and grated onion. Blend until smooth.
Add the roe:
Add the fish roe (tarama) to the mixture and blend until fully combined and creamy.
Incorporate the oil and lemon:
While the processor is running, slowly drizzle in the olive oil, alternating with the lemon juice. This helps emulsify the mixture, giving it a smooth, fluffy texture.
Adjust consistency:
If the taramosalata is too thick, add a tablespoon of cold water at a time until it reaches your desired consistency.
Season and serve:
Taste and add freshly ground black pepper if desired. Chill in the refrigerator for at least 30 minutes before serving.
Garnish (optional):
Drizzle with a bit of olive oil, sprinkle with finely chopped parsley, or add a few olives on top.