Wednesday, August 1, 2012

Taramosalata (fish roe dip)

What's a meze plate without tarama? Exactly. so it was about time I made my first batch. And this will be the first of many batches in the future.

100g tarama (find a greek deli that stocks this)
1/2 loaf of day old bread
1 grated onion
garlic clove crushed
1 c olive oil
juice of 2 lemons

Soak the bread in cold water then squeeze dry.
Grate onion and squeeze out the juice
Place everything in the blender adding the oil and juice a little at a time.
Add extra water if it's too thick. Add extra lemon juice for a sharper flavour. Add extra oil for a mellower taste.

My first batch needs more bread and a bit more oil. I didn't add any oil to the first batch, but I will before I serve it.

The Tess Mallos recipe suggests adding an egg yolk or a whole egg. I'll leave that to you to consider adding when you make this yourself.

Serve with lamb bbq, or crusty bread, or on a meze plate with olives, celery, cucumber, tzatziki dip and houmos.

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