- Bread6 Piece(s)slices of white breads without rind, in small cubes
- Water7 Tablespoon(s)Cold
- Egg1 Piece(s)mullet egg
- Onion1 Tablespoon(s)chopped red onion
- Clove Garlic1/2 Piece(s)minced
- Egg Yolk1 Piece(s)
- Olive Oil1/2 Cup(s)extra virgin olive oil
- Lemon Juice2 Tablespoon(s)
The Greek taramasalata is one of the most popular mezze or meze, these small dishe to share, equivalent Greek and Turkish Spanish tapas. Taramasalata is composed of tarama, salted carp eggs, cod or even salmon, combined with olive oil, lemon juice and either bread, potatoes or even almonds.
Prepare the bread
Dip the bread in the water for about 5 minutes.
Transfer it to a sieve and squeeze with a spoon to extract as much water as possible.
Place the bread, fish roe, onion, garlic and egg yolk in the blender bowl and blend until smooth.
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Seasoning the Greek Taramasalata
Add lemon juice and oil in a thin stream, stirring constantly.
Mix until you get the consistency of a mayonnaise.
Cover and refrigerate at least 4 hours.
I like doing it the day before, it is even better. Serve with olives and pita breads cut into triangles, or simply in a pikilia. The original recipe contains 4 tbsp. chopped red onion. I use lumpfish caviar.