Mark Bittman

Fish Roe Puree

Taramasalata

Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

This creamy dip is made from tarama, the salted (and sometimes smoked) roe of mullet or other fish (we usually see it made from cod or salmon roe). Serve it with strips of fresh vegetables, like cucumber, red pepper, carrot, and celery, toasted pita bread, or both.

Ingredients

  • 3 or 4 slices good white bread, preferably stale
  • 2 or 3 garlic cloves, to taste, peeled
  • One

Method

  1. Soak the bread in water to cover while you prepare the other ingredients. When it’s soft, squeeze the water from it and put it in a food processor with the garlic, tarama, and a couple tablespoons of lemon juice.
  2. Turn the machine on and add olive oil in a steady stream until the mixture is smooth and creamy. Taste and add more lemon juice, oil, or garlic if you