I love homemade Taramasalata, especially when that extra lemon zing explodes on the tongue! There is no comparison with the bright Barbie pink ready made ones. During tasting, I also turned down the ones made with potato, because even though they were tasty, the texture was more like a spread. I can only once remember eating a good one made like this, and I think it was because the potatoes were par boiled.
Even though you sometimes think making this lovely dip is a convoluted job, it’s actually really simple and it takes no more than 5 minutes. Literally! So, for anyone who hasn’t tried it before, now is the time. It’s completely fool proof!
The most important suggestion-use the best tarama (fish roe) you can find as it makes a huge difference to the taste. The white “royal tarama” we used to ask for in the past is absolutely perfect! Use dried out firm bread to give the best texture. And warning- don’t overdo the onion- it’s better to use too little than too much.
Even though this recipe doesn’t include it, you can add a good pinch of white pepper (it’s not necessary for success!). It just gives a little something to the aftertaste but it’s up to each persons individual taste. You may need to slightly adjust the recipe, depending on which tarama you buy and your own personal taste. If you’re making it for the first time, take it slowly so the tarama doesn’t turn out neither oily, bitter nor salty.
Preparation: 5 minutes altogether, plus soaking the bread. A very easy, quick recipe.
Ingredients for nibbles/dip (serves 6-10 people)
170gr white tarama
½ white onion (not really hot type)
100ml lemon juice
120ml olive oil (not green oil)
3 cups crumbled bread- whole wheat or soda bread-soaked in water and then squeezed out and crumbled by hand
Making: Mince onion in the blender or food processor. Add the tarama and with the blender running, slowly dribble in some of the olive oil until it becomes like a smooth paste- about 30 secs on full speed. Add the breadcrumbs and then again slowly dribble in the rest of the olive oil and lemon juice. Taste as you are doing this, so you get it exactly to your liking.
Serving: Classically served in a bowl or small plate. Taramasalata is complete on its own and only needs an olive on top!