Taramosalata : the tasty fish roe spread recipe

Total time: 20 min

1/3 cup white tarama
2 tbsp finely minced onion
250 gr.loaf stale bread, crusts trimmed, dampened, squeezed dry and crumbled
1/3 to 1/2 cup extra-virgin olive oil
3-5 tablespoons fresh squeezed lemon juice 
chopped dill or mint to garnish - optional


Trim bread crusts, dampen, squeeze dry and crumble bread.

Pulverize tarama and onion in a food processor together with one or two tablespoons of olive oil. You need to pulse it on and off until it becomes a paste.

Add a little more oil, pulse on and off, then add the bread. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture forming a paste. Add the lemon juice a bit at a time and blend until smooth. Add the herbs if wanted.

 Serve with pitta bread.

Sometimes pink tarama is used instead of white and the color of the dip differs completely