Name: Fish Roe Puree (Taramasalata)
Prep time: 15 min
Total time: 15 min
Yield: Makes 6 to 8 servings
Cuisine: Greek
Ingredients: About ½ cup extra virgin olive oil; Salt and black pepper, if necessary; 3 or 4 slices good white bread, preferably stale; One 7- or 8-ounce jar tarama; Juice of 2 lemons, or to taste; 2 or 3 garlic cloves, to taste, peeled

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
15 min

Appears in

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

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.
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