Taramosalata

Happy weekend! Here’s a classic for you - taramosalata, everyone’s favorite fish roe dip 💙🐟💙🐟 There are several ways to make #taramosalata, some use potato, others bread, and others neither! I usually make mine with bread. The only twist here is something I learned from an @akis_petretzikis video years ago - I cook the onion first! This isn’t traditional, as far as I know, but it makes for a delicious dip that is a little more subtle than when raw onion is used. If you prefer to use raw onion, you can follow my recipe below and use raw instead of cooked.

It’s a scorcher here in LA this weekend - high of 109 F (that’s 43 C)!!! Hope you’re staying safe and cool wherever you are!

💙💙💙

#RECIPE:

Taramosalata

1 tbsp olive oil
1/2 large onion, chopped
4 slices bread (4 oz / 110g)
1/3 cup (100g) tarama
1 clove garlic
1/4 cup lemon juice, or more to taste
2/3 cup (160ml) olive oil

In a small frying pan, combine the 1 tbsp oil and chopped onion over medium heat. Cook, stirring occasionally, till softened and just starting to take color. Remove from heat and let cool slightly.

Soak the bread in water until soaked through. Drain well, then squeeze out as much water as possible. I find the easiest way to do this is to place the bread in a tea towel and wring it out.

Combine the bread, cooked onion, tarama, garlic and lemon juice in a food processor or blender. Process on high until smooth. Continue processing while pouring in the olive oil in a steady thin stream.

Taste and add more lemon juice or even more tarama to taste. The mixture may seem a little runny at first but will thicken once chilled. Serve with bread for dipping.