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Taramosalata or Fish Roe Dip Recipe
 
Recipe
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Taramosalata or Fish Roe Dip
Flavors of Greece
Total time: 30 to 60 minutes

Prep. time: A few minutes
Waiting time: 1 hour
Cooking time: None

 
Difficulty: Easy
Chef's Note
Have you tried taramosalata, a traditional Greek hors d'oeuvre served with black olives and fresh or toasted country bread? It's made from cod roe that's available from specialty food shops and Amazon. But did you know that its airy creamy texture comes simply from bread?
Ingredients
- 100 gr stale bread
- 1 onion (optional)
- 100 g (3 1/2 oz.) cod or mullet caviar
- 125 ml vegetable oil
- 75 ml (1 1/4 cups) olive oil
- Juice of 1 lemon
- White pepper
Method
  1. Soak the bread in cold water, remove the crusts and drain, squeezing well to form a fairly dry paste (about 500 ml or 2 cups).
  2. Finely chop the onion, then purée in a blender, food processor or mortar;
  3. in a bowl, combine the puréed onion, fish egg caviar and a quarter of the soaked bread; beat with a whisk or an electric mixer, evenly but not on too high a speed.
  4. As if making a thick (but not stiff) mayonnaise, slowly drizzle in the oil while whisking constantly - start with vegetabe oil ; add the lemon juice and the remaining soaked bread. Finish with olive oil.
  5. When all the ingredients are well-combined, whisk gently for 5 minutes. Season with white pepper. Let rest in the refrigerator for at least an hour. Serve cold.
 
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