Taramosalata is a Greek dip made from tarama, salted and cured cod roe. Pam's version is light and delicious - try it and see!
- 1 small-medium onion sliced
- 165 g fish roe
- ¾ cup lemon juice
- 2 cups vegetable oil
- 9 thick slices of white bread
- 1 cup soda water
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Place the onion, fish roe, lemon juice and 1 cup of the oil in a food processor and blitz for about 5 minutes, until you have a very fine, smooth paste
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Remove the crusts on 2 sides of the 9 slices of bread and keep the crusts for serving
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Cut the bread slices into quarters and then slowly add the bread pieces, the remaining cup of oil and soda water; a little bit at a time
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When all the ingredients have been added, continue blitzing the taramosalata for a
further 5 minutes until it is super smooth
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Place the taramosalata in a serving bowl and serve it with vegetable soldiers – carrots, capsicum, cucumber and the bread crusts saved from earlier
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Enjoy!
Recipe Video
- Pam prefers to use vegetable oil for the taramosalata because it has a mild flavour. You can use extra virgin olive oil, however the taramosalata will have a stronger flavour and will have a salmon hue rather than pale pink colour
- The bread can be fresh or up to 2-3 days old
- You can add more bread for a thicker texture, more soda water for a lighter, fluffier texture and/or more lemon juice for extra zing… it’s up to you!