Name: Carp Roe Spread (Taramosalata)
Yield: Makes 2½ cups
Cuisine: Greek
Ingredients: 3 slices whole wheat bread (about 1 inch thick), crusts removed, soaked in milk or water, and squeezed dry (about 1½ cups); 5 scallions (white part plus 1 inch of green), or 1 medium onion; 2 tablespoons capers, well rinsed (optional); 2 tablespoons water; Juice of 2 lemons (4-5 tablespoons); ¾ cup olive oil; ½ cup (about 3½ ounces) tarama, (carp roe); 7 sprigs flat-leaf parsley

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

Taramosalata is eaten in every Greek household during Lent. Served with olives, bread, and boiled wild greens or a lettuce salad, it is more than just an appetizer; it is the central part of a substantial meatless meal. Taramosalata is also a wonderful sauce for boiled, steamed, or baked potatoes.

Although the pink tarama, or carp roe, makes a more attractive spread, the pale-colored type tastes the best.