Taramosalata is a classic Greek appetizer made with fish roe, soaked bread, olive oil, and lemon juice. Satisfyingly delicious, this wonderful, slightly pink dip is perfect served on pita bread as part of a meze platter or a tasty lunch with some olives and a salad on the side.
Ingredients
- 13 ounces bread , crust removed
- cold water to cover
- 0.5 cups olive oil
- 1 small onion , roughly chopped
- 1 large lemon , juiced
- 1 cup tarama , cured carp, cod, or mullet roe
Instructions
-
1
Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
-
2
Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.
Nutrition Facts
Per serving
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