TARAMOSALATA

Taramosalata image

This is too good to be believed - you'll just have to make it! Do try to find the white tarama - it is so much better than the pink. In Greece, this is eaten as a meze, with pita crisps or crusty bread. It makes a fantastic dip too.

Provided by evelynathens

Categories Spreads

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 slices sourdough bread, crusts removed (3/4 inch slices)
6 ounces tarama (fish roe, the white is MUCH better than the pink)
1 small onion, finely chopped (very small)
1 garlic clove, mashed
3/4 cup olive oil (or a combo of 1/2 olive oil, 1/2 salad oil to give a less pronounced olive-oil flavour)
2 lemons, juice of

Steps:

Soak the bread in water for 5 minutes and squeeze dry between hands.
Put in food processor along with tarama, onion and garlic.
With processor running, drip in olive oil and lemon juice, alternately, until tarama has a light, mayonnaisey consistency and is completely emulsified.

Nutrition Facts : Calories 876.4, Fat 67.9, SaturatedFat 9.6, Sodium 626.3, Carbohydrate 59.6, Fiber 3.6, Sugar 2.4, Protein 9.5

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