Appetizers & nibbles
Taramasaláta
A pale pink dip made from smoked fish roe, white bread and olive oil, with a briny, lemony flavour. It is served fresh as a meze, spread on toasted bread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the white bread in a little water for 5 minutes, then squeeze it to remove the excess.
- Grate the onion finely, or chop it very small.
- In a blender, blend the fish roe with the onion and the squeezed bread into a smooth paste.
- Add the lemon juice, then drizzle in the olive oil while blending until you have a light, creamy dip.
- Gradually add the cold water to lighten the texture, season with white pepper, then chill for an hour before serving.
Variations and tips
Lighter version. Replace part of the olive oil with Greek yoghurt.
More ideas
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Greece
Greece
Greece
Greece
Greece
Greece
Greece
Greece
Original Ecomely recipe.