Traditionally served during Lent and special gatherings in Greece, taramosalata is one of those deceptively simple dips that delivers remarkable depth of flavor. Made by blending tarama (carp roe) with bread, olive oil, and fresh lemon juice, the result is a silky, savory spread that’s bright, briny, and completely addictive. Serve it with warm pita or crisp vegetables and watch it disappear quickly.
INGREDIENTS:
8 slices day-old white bread, crusts removed
4 4 tablespoons tarama (carp roe caviar)*
2 tablespoons finely minced onion
3/4 cup mild extra virgin olive oil
5 tablespoons lemon juice, freshly squeezed
*Tarama is available at Whole Foods, Mediterranean specialty markets, or online.
METHOD:
Soak the bread in a bowl of water until fully softened. Lift it out and squeeze firmly to remove excess moisture.
Add tarama and onion to a blender and process for about 1 minute, until smooth.
Tear the squeezed bread into small pieces and add to the blender. Process to combine. With the machine running, slowly drizzle in the olive oil until the mixture thickens and forms a smooth, creamy paste.
Blend in the lemon juice a little at a time, tasting as you go. Adjust with additional lemon for brightness or more oil for richness.
Transfer to a bowl and chill until ready to serve.
SERVING SUGGESTIONS:
- Spoon into a shallow bowl and drizzle with olive oil before serving.
- Offer warm pita, grilled sourdough, or crisp raw vegetables for dipping.
- Add to mezze platters with olives, feta, roasted peppers, and cucumber salad.
- Spread inside a sandwich with tomatoes and cucumbers for a refreshing lunch.
- Pair with crisp white wines such as Assyrtiko, Sauvignon Blanc, or Albariño.
YIELD: About 2 cups
