NewsBite

Advertisement
Good Food logo

Taramasalata

Advertisement
Taramasalata is so much better when made with a quality roe.
Taramasalata is so much better when made with a quality roe.Marcel Aucar

Most of us are pretty used to taramasalata being a luminous shade of pink, but unfortunately this is usually due to dye. Traditional taramasalata - made from cod or carp roe - is beige, which might be less appealing to some, though not to me. It's worth seeking out quality white fish roe from a good Greek deli; it makes such a difference.

Advertisement

Ingredients

  • 125g fluffy white bread, crusts removed

  • 125g cured white fish roe paste, available from Greek delis

  • 1/4 white onion, chopped

  • 1/2 small garlic clove, finely grated

  • 400ml neutral oil, such as grapeseed or rice bran

  • 2 lemons juiced (about 80ml, or to taste)

  • salmon caviar, to serve (optional)

Method

  1. 1. Soak the bread in water for five minutes, then squeeze most of the water out with your hands.

    2. In a food processor add the bread, roe, onion and garlic and process until you have a smooth paste.

    3. With the machine running, add some of the oil very slowly, then a little lemon juice, then more oil, alternating until all the oil and lemon juice is combined and it is a smooth consistency. Add 80ml of warm water and process again - this will help make the dip light and fluffy.

    4. Spoon into a serving bowl, top with some salmon caviar (if using) and serve with flat bread.

    Drink: Assyrtiko would be perfect, or riesling.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.theage.com.au/goodfood/recipes/taramasalata-20131119-2xsc3.html