How to cook Greek Fish Roe Dip
- 4 ounces smoked cod's roe (Tarama)
- 1 small onion
- 6 tablespoons soft white bread crumbs
- 4 tablespoons strained lemon juice
- 3/4 cup mild olive oil
- 1 clove garlic
- 1 egg yolk
- Freshly ground white pepper (optional)
- Black olives, to garnish
- Grate the onion onto a plate. Strain through a sieve into a bowl, pressing well to extract the juice. Combine 1 tablespoon of onion juice, the bread crumbs, 2 tablespoons of lemon juice and the oils in bowl of an electric mixer. Stir and let stand for 20 minutes until the bread is very soft.
- Crush the garlic to a paste. Add it to the bowl and, with a mixer, beat until very light. Beat in the egg yolk, gradually adding the cod's roe. Continue beating until light and fluffy, adding more lemon juice if necessary. If the mixture is still too thick and the lemon flavour is satisfactory, beat in a little cold water. Add pepper to taste, if desired, and transfer to a bowl. Cover and refrigerate until required.
- Garnish with the black olives and serve with your choice of crusty bread, crackers, thin toast, and radishes or celery.
The Greek Fish Roe Dip recipe very easy to prepare and so good! The Greek name for this recipe is Taramasalata
is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe, particularly cod, have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil.
This recipe for Greek Fish Roe Dip serves/makes: 6
The Greek Fish Roe Dip recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Cod
Preparation Method: Marinated/Uncooked