Taramasalata (Fish Roe Dip)
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INGREDIENTS
- 4 tablespoons (180 gr.) tarama (white or red)
- 2/3 cup (100 gr.) roughly chopped onion
- 3 cups (180 gr.) stale bread crumbs, finely chopped
- 1/2 cup (125 gr.) water
- 1/2 cup (115 gr.) olive oil
- 1/2 cup (115 gr.) sunflower oil
- 1/3 cup (90 gr.) lemon juice
METHOD
- Place the stale bread crumbs in a bowl and pour the water over them. Let them soak for 5 minutes. In a blender, add the bread, tarama, and onion, and blend well.
- Mix the olive oil and sunflower oil and slowly pour them into the blender while beating until the ingredients are emulsified. Add the lemon juice and continue blending.
- Place the taramasalata in the refrigerator for 2-3 hours, or preferably overnight, before serving.
