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Greek · Starter
Sweet Potato Taramosalata with Bottarga
A taramosalata built on sweet potato, fennel and red onion instead of bread, emulsified with olive and neutral oil and lifted with fizzy water. Pale, silky and salty-sweet, crowned with shavings of Greek bottarga.
- YieldMakes about 480 ml (2 cups); serves 6 as a meze
- Hands-on25 min
- Total58 min
- Difficulty
Ingredients
- 1medium sweet potato, scrubbed, left whole (about 250 g)
- 60 gfennel bulb, finely chopped (about 1/2 cup)
- 1small red onion, finely chopped
- 1½ tbsptarama, white if possible; a little more if wanted
- 120 mlextra-virgin Greek olive oil, 1/2 cup
- 120 mlcanola or sunflower oil, as needed, up to 240 ml
- 1lemon, juice of 1/2, strained, or more to taste
- to tasteseltzer or carbonated water, to loosen, as needed
To serve
- to tastepita chips or bread
- 5 slicesGreek avgotaraho (bottarga), razor-thin, 4 to 6 slicesoptional
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