Taramosalata with the Aeno Gastrolab
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 180g raw tarama (white or red)
- 100g onion, cut into 4-6 pieces
- 180g stale bread crumbs, coarsely chopped
- 125g water, at room temperature
- 115g olive oil
- 115g sunflower oil
- 90ml lemon juice
METHOD
- Set the AENO GASTROLAB to the scale function. Weigh all ingredients. Attach the mixing/chopping blade. If you prefer, weigh the ingredients directly into the bowl. Place all ingredients into the bowl, close with the lid, and select the Food Processor setting. Process at speed 6 for 1 minute.
- Open the bowl, scrape down any residue from the sides, taste, and if you want a fluffier texture, process for an additional 30 seconds.
- Serve the taramosalata (fish roe dip), garnishing with a little fresh olive oil.
