Taramosalata (Greek Fish Roe Dip) Recipe
A recipe by Vali Manuelides
Ingredients
- 100g best quality ‘Tarama’ Cods roe (it should be very pale pink / beige in colour, avoid the very bright pink variety)
- 100g stale crusty bread, crust on, soaked in water and then squeezed dry
- 60ml freshly squeezed lemon juice
- 1 very small onion
- 1 cup Karyatis Extra Virgin Olive Oil
Method
- Blend together the tarama, onion and lemon juice to form a smooth paste.
- Add bread, blend and with the blender still running add olive oil until you have a thick, smooth paste.
- If it is too runny, add a little more oil, when ready the taramasolata should hold it’s shape and the consistency should be similar to that of Humous.
- Garnish with a black olive and serve with warm Elviart traditional pita bread, alone or with a selection of meze.