Taramasalata - CD Recipes - CookingDistrict.com
Cooking District Recipes


Photo by Food Stories
Categories: Dips, Fish, Greek, Seafood, Spreads
Photo by Food Stories
Step 1
4 oz • Tarama — salted preserved roe cod or grey mullet
2 • Thick-cut slices good quality white bread • remove crusts
2 • Garlic cloves • roughly chopped
• Juice of 2 lemons
12 oz • Extra-virgin olive oil
12 oz • Water
Lightly rinse the tarama under cold water to rinse away some of the excess salt.

Roughly chop the bread and place into a mixing bowl. Pour on enough water to cover. Let the bread soak up some water and then press out . Put it into a mixing bowl. Take the wet bread out of the bowl and squeeze out as much moisture as possible.

Put the squeezed bread into the food processor with the tarama, garlic and the juice of one of the lemons and blitz it all into a paste.

Drizzle the olive oil into the processor, slowly, alternating with water until the puree is the desired consistency, then add the remaining lemon juice.


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