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Greek · Starter
Taramosalata Fish Roe Dip
A pale pink, silky dip of cured fish roe whipped with soaked bread, lemon and olive oil. Serve it with warm bread, olives and crisp raw vegetables.
- YieldServes 8 · About 500 g (2 cups)
- Hands-on20 min
- Total49 min
- Difficulty
Ingredients
Dip
- 150 gstale white bread, crusts removed, about 4 to 5 thick slices
- 125 gtarama, salted cured fish roe paste
- 1 clovegarlic, small, crushed
- ½onion, small, finely grated
- 60 mllemon juice, strained
- 1egg yolk
- 1egg white, only if the dip is very stiffoptional
- 165 mlolive oil, plus extra for drizzling
To serve
- to tasteblack olives
- to tastecrusty bread
- to tasteradishes, celery and cucumber, cut into sticks
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