Greek Classics/ Salad/ Sides

TARAMOSALATA: FISH ROE DIP

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Ingredients

  • Serves 6:
  • 1/2 cup taramas (carp roe)
  • 3-4 slices bread, soaked in 1 cup water
  • ​1 onion, chopped
  • 4 cloves garlic, peeled
  • ​juice of 1 lemon
  • salt and pepper
  • 3/4 cup olive oil plus more for cooking onions and garlic
  • garnish: chopped parsley, olives, and toasted pita

Instructions

1

Combine onion and garlic cloves with a few tablespoons of olive oil in a pan. Cook over medium heat about 15 minutes or until onion and garlic become soft and golden. Allow to cool.

2

​Place cooked onion and garlic in a food processor and blend until smooth.

3

​Squeeze as much water from the soaked bread as possible.

4

Add the bread to the processor and puree until smooth.

5

​Add the taramas with the lemon juice and blend.

6

​While the food processor is on, stream in the olive oil and puree until the dip is smooth and thick.

7

​This dip tasted best cold.

8

​Serve with chopped vegetables or pita bread for dipping.

9

​Enjoy!

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