Taramosalata

Today you will be having an extra bonus recipe (lol) as I want to catch up with some recipes for Easter. So you can check out later on the other recipe as well.

Taramosalata (and not taramasalata, as is often found written, as it is not correct Greek,) is a wonderful hors d’ oeuvres or appetizer not only during the Lenten period but all over the year. Taramas is the salted and cured roe of the cod or the carp, and other blends based on other forms of fish roe, particularly cod, are also known as red caviar.

There are two types of roe: the white and the pink one. The white one is considered to be of a higher quality than the pink one and I personally prefer the white one, not that the pink one is not good. The most common one which you will find in the restaurants is the pink one and my daughter likes it better so I usually prepare that one so as to avoid making two types.

white taramosalata

pink taramosalata

Taramosalata

Ingredients

• 100 grams of taramas
• 1 medium onion
• ½ loaf of stale bread (which will make about 1 glass of breadcrumbs)
• ½ glass of extra virgin olive oil
• 1 lemon (only the juice)
• some parsley

Directions :

We begin by soaking the bread. We remove the crust (either before or after soaking) and squeeze to remove all water.

In the blender we mix the taramas and the onion to blend. If we see that the blender cannot mix it properly, start adding some oil and lemon gradually, then add the bread crumbs and mix until the mixture will turn into a very nice, smooth dip. (No salt should be added as taramas is salty). Optionally you may mix some finely chopped parsley in after the blending procedure.

Chill the taramosalata in the refrigerator for a few hours (keep covered or the top will form a crust), and then serve cold.

You may decorate it with parsley leaves or an olive in the middle.