Taramas is the greek name for cod fish roe. The fish roe is either white or pink. Taramosalata is a delicious dip that is great with sourdough bread of even slices of pitta bread. I prefer the white one because the pink one is usually full of artificial colours. It is very easy to make taramosalata so it is better not to buy the ready ones in the supermarket that are full additives and artificial colours! The best and traditional way to do it is using the traditional wooden mortar “goudhi”but a food processor is good also!!! We usually eat taramosalata during the fasting season but it is also a great appetizer!
200 gr tarama (white fish roe)
500 gr yesterday’s bread
1 small onion
1 1/2 cups extra virgin olive oil
1.Soak the bread in a bowl of water. Squeeze out excess water and set aside.
2. Add tarama and onion to food processor and mix for approximately a minute or until well blended.
3. Add the bread to the processor and mix until combined. With machine running, slowly drizzle the oil into the mixture forming a smooth paste. Add the lemon juice a bit at a time and blend until smooth and creamy. If you prefer it tangier, you can add more lemon juice.
Serve it with lots of chopped shallots and olives and of course spread it on fresh sourdough bread!