Taramasalata appetizer
4 servings
30 minutes
Taramasalata is a traditional Greek appetizer that embodies the rich flavor traditions of the Mediterranean. Its base is tarama – fish roe, which combined with soft white bread, milk, and fresh vegetables acquires a delicate texture and refined taste. The light acidity of lemon juice and the aroma of garlic add zest, while olive oil gives the dish a velvety quality. Historically, taramasalata was a symbol of celebration and feasting in Greece, especially during Lent when it was served with bread or fresh vegetables. This dip pairs perfectly with crispy bread, creating a harmony of textures and flavors. It also makes a wonderful complement to seafood and fresh salads, highlighting their freshness. Taramasalata is a simple yet exquisite dish that transports taste sensations straight to the sunny shores of the Aegean Sea.
1
Soak the bread in milk for 10 minutes after cutting off the crusts. Slightly squeeze the bread and place it in a blender with the filling, yolk, finely chopped onion, and garlic. Blend well until smooth. Add 1 tablespoon of lemon juice.
- White bread: 5 piece
- Milk: 4 tablespoons
- Tarama (fish roe spread): 100 g
- Egg yolk: 1 piece
- Onion: 0.5 head
- Garlic: 1 clove
- Lemon juice: 2 tablespoons
2
Gradually, not quickly, pour in the olive oil while constantly whisking until smooth. Add the remaining lemon juice and a pinch of white pepper. Serve spread on bread.
- Olive oil: 4 tablespoons
- Lemon juice: 2 tablespoons
- Ground white pepper: pinch
