Name: Taramasalata
Yield: Serves 4
Cuisine: Greek
Ingredients: Kalamata olive, to garnish; A drizzle of extra virgin olive oil; 5 tbsp. fresh fine white breadcrumbs; 5 tbsp. lemon juice; 150 g Tarama paste (cod roe); 600 ml Greek olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Rich, creamy taramasalata is made every day in our restaurant using only naturally undyed tarama, the salted and cured roe of the cod. This Greek speciality is thickened with breadcrumbs or sometimes ground almonds.

Ingredients

5 tbsp. fresh fine white breadcrumbs
5 tbsp. lemon juice
150

Method

Weigh the breadcrumbs into a bowl then pour on 250 ml water and the lemon juice and let it soak for 15 minutes.
Transfer to a liquidizer, add the tarama paste and blitz on the highest speed to make a very smooth paste.
With the motor running on a slower spe