Name: Greek Taramasalata Step by Step
Total time: 300 min
Yield: 2 servings
Cuisine: Greek Recipes
Ingredients: Bread - 6 Piece(s); Water - 7 Tablespoon(s); Egg - 1 Piece(s); Onion - 1 Tablespoon(s); Clove Garlic - 1/2 Piece(s); Egg Yolk - 1 Piece(s); Olive Oil - 1/2 Cup(s); Lemon Juice - 2 Tablespoon(s)

Ingredients:

Bread
6 Piece(s)
slices of white breads without rind, in small cubes
Water
7 Tablespoon(s)
Cold
Egg
1 Piece(s)
mullet egg
Onion
1 Tablespoon(s)
chopped red onion
Clove Garlic
1/2 Piece(s)
minced
Egg Yolk
1 Piece(s)
Olive Oil
1/2 Cup(s)
extra virgin olive oil
Lemon Juice
2 Tablespoon(s)

Servings

Preparation mode:

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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Prepare the bread and add spices

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.

Taramasalata final steps

Footnotes:

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.