Taramosalata

• 1/2 cup fish roe (cod or carp)
• 1/2 cup day-old bread, crusts removed and crumbled
• 1/4 cup water
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 clove garlic, minced
• Salt to taste
• Paprika, for garnish

Steps

1. 1 Soak the bread in water for 10 minutes, then squeeze out excess water.
2. 2 In a food processor, blend the soaked bread, fish roe, olive oil, lemon juice, and garlic until smooth.
3. 3 Taste and adjust with salt if needed.
4. 4 Transfer to a serving bowl and garnish with a sprinkle of paprika.

Equipment

• Food processor

Variations

• For a vegan version, substitute the fish roe with silken tofu and lemon juice to taste.

Substitutions

• If cod roe isn't available, carp roe works well as a substitute.

Pairings

• Serve alongside grilled fish or as part of a mezze platter.

Nutrition

Tips

• For a smoother texture, strain the mixture through a fine sieve.
• Serve chilled for the best flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Does not freeze well due to the texture changes upon thawing.

Serving Suggestions

• Serve with fresh pita bread or crisp vegetables.
• Pair with olives and feta cheese for a Mediterranean appetizer platter.

FAQ