Taramasalata (Fish Roe Dip)
A creamy, pale pink Greek dip made by emulsifying cured fish roe with bread, lemon juice, and olive oil into a light, tangy spread. Serve with pita and raw vegetables.
Ingredients
- 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores)
- 4 slices white sandwich bread, crusts removed, soaked in water and squeezed dry
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 small small white or yellow onion, roughly chopped
- 3 tbsp cold water
- 1/4 tsp black pepper, freshly ground
- 2 tsp extra-virgin olive oil (for garnish)
- 1/4 tsp sweet paprika (for garnish)
Instructions
-
1
Place 4 oz tarama (cured carp or cod roe, found at Greek or specialty grocery stores) in a blender or food processor along with 4 slices soaked in water and squeezed dry white sandwich bread, crusts removed and 1/2 small roughly chopped small white or yellow onion. Blend for 30 seconds until combined.
-
2
With the blender running on low, slowly drizzle in 1/2 cup extra-virgin olive oil in a thin, steady stream, alternating with 1/4 cup fresh lemon juice and 3 tbsp cold water in small additions. This gradual emulsification keeps the dip light and creamy.
-
3
Continue blending until the mixture is very smooth, pale, and fluffy. Season with 1/4 tsp freshly ground black pepper. Taste and adjust lemon juice if desired.
-
4
Transfer to a serving bowl. Drizzle with 2 tsp extra-virgin olive oil (for garnish) and dust with 1/4 tsp sweet paprika (for garnish). Serve chilled or at room temperature with pita chips, pita bread, or crudites.