Taramasalata Recipe for a Greek Style Tarama Dip
This homemade taramasalata recipe for a Greek style tarama dip made with red caviar or fish roe is so quick and easy you’ll never buy a lurid supermarket dip again. We’ve used an affordable red lumpfish roe but you could use a more expensive red caviar or red salmon roe, or even cod roe for a creamy colour.
Servings: 400 Grams
Calories: 5kcal
Equipment
Ingredients
- 6 slices thick stale white bread 300 g, crusts removed
- 125 ml milk
- 80 ml water
- 50 g lumpfish roe or caviar or cod roe
- 20 g purple shallot/red onion finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt to taste
- 30 ml lemon juice
- 80 ml extra virgin olive oil
Instructions
- Combine the water and milk in a bowl, cut the crusts off the slices of bread, dip them into the liquid for a minute.
- Use your hands to squeeze the liquid out of the bread and transfer to a food processor.
- Transfer all the other ingredients, as well – except for the olive oil and half a teaspoon of roe/caviar.
- Blend all the ingredients for a few minutes until well combined, then very slowly pour in the olive oil and continue to blend until creamy.
- If the dip is not dense enough, add another slice of bread if needed. If it’s still a little too wet, don’t soak the bread. The dip should be thick and creamy.
- Divide the remaining caviar/roe in half and stir half of it into the dip, then taste and adjust the seasoning if necessary, and refrigerate overnight.
- Serve the dip in a bowl garnished with the remaining roe/caviar and serve with crostini, crackers, chips, or crudités.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg