Taramasalata

Taramasalata: A Greek Culinary Delight

Taramasalata is a traditional Greek dip that has captured the hearts of food enthusiasts around the world. This creamy, savory spread is made primarily from fish roe, blended with olive oil, lemon juice, and a base of bread or potatoes, resulting in a unique taste that’s both rich and refreshing. Its origins are deeply rooted in Greek and Mediterranean cuisines, where it’s often enjoyed during Lent or as a luxurious appetizer.

Why You’ll Love It

• Flavorful Experience: Taramasalata offers a perfect balance of flavors, combining the saltiness of the roe with the tanginess of lemon and the richness of olive oil.
• Versatile Dish: It can be served with a variety of accompaniments, from traditional pita bread and fresh vegetables to more modern pairings like crostini or cucumber slices.
• Rich in Tradition: Enjoying Taramasalata connects you with a centuries-old culinary tradition, offering a taste of the Mediterranean that has been cherished for generations.

Perfect for Any Occasion

Whether you’re hosting a formal dinner party, looking for a unique spread for your next picnic, or simply want to treat yourself to a flavorful snack, Taramasalata is a versatile choice that fits beautifully into any setting. Its elegant presentation and complex flavor profile make it a hit among guests, ensuring that it will be a memorable part of your culinary repertoire.

Embrace the flavors of the Mediterranean with Taramasalata, and discover why this Greek classic has stood the test of time.

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Taramasalata

Author: Annie Cuisine: Mediterranean Courses: Appetizer, Snack Recipe Keys: F Flavorful Pescetarianie T Traditional

Difficulty: Intermediate Prep Time 20 mins Rest Time Total Time 2 hrs 20 mins

Servings: 4 Calories: 200

Best Season: all year

Dietary:

P Pescetarianie

Description

Taramasalata is a creamy, savory spread made from fish roe, olive oil, lemon juice, and a base of bread or potatoes. A traditional Greek dip that's rich and refreshing.

Ingredients

Scale

1/2x 1x 2x 3x

For Taramasalata

• 250 g fish roe (preferably from cod or carp)
• 1 slice bread, crust removed (soaked in water)
• 1 tbsp lemon juice
• 1 cup olive oil
• 1 clove garlic (optional)

Instructions

1. Prepare the Bread Base

   Remove the crust from the bread and soak it in water for a few minutes. Squeeze the water out of the bread and set it aside.
   

2. Blend Ingredients

   In a food processor, combine the fish roe, soaked bread, garlic (if using), and lemon juice. Blend until smooth.
   

3. Emulsify with Olive Oil

   While the food processor is running, slowly add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
   You may need to scrape down the sides of the bowl occasionally.

4. Refrigerate

   Transfer the taramasalata to a bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld together.

5. Serve

   Serve the taramasalata chilled with a drizzle of olive oil on top. Accompany with pita bread, vegetables, or your choice of sides.

Nutrition Facts

Serving Size 1 serving

Servings 4

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Amount Per Serving

Calories 200kcal

Calories from Fat 180kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Cholesterol 50mg17%

Sodium 300mg13%

Total Carbohydrate 2g1%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Taramasalata can be made with either bread or potatoes as the base. Adjust the amount of lemon juice and olive oil to taste.

Keywords: Taramasalata, Greek dip, fish roe, Mediterranean cuisine

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