Taramosalata

Demonstrated by: Charmaine and Mano Leondidis. 
Featured in Greek Festival on May 1, 2005.

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Ingredients:

Taramosalata

  • 4 slices white bread
  • Water
  • 3 1/2 oz tarama (salted fish roe) (available in gourmet food stores or Greek grocery stores)
  • 1/2 small yellow onion
  • 1/4 cup lemon juice
  • 1 cup olive oil

Directions:

Trim crusts from the bread slices. Moisten the bread with water then squeeze out excess water. Place bread, tarama, onion, and lemon juice in a blender; blend until well combined. Set blender on low speed, remove the feeder cap and slowly add the olive oil in a steady stream. Refrigerate for at least one hour. Serve with bread, or as a dip with artichoke leaves, or as an accompaniment to Greek meals. Makes about 2 cups.

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