fluffy taramosalata mousse made with olive oil
Fluffy taramosalata mousse made with olive oil

It would be difficult to omit a recipe remembering the circumstances under which it was tried. People, places, certain mood – all contribute to the powerful memory of taste in the mind, always recalled when I share a recipe. This was especially so when, in the middle of winter, I was filled with the memories of summer. It was in the middle of last August on a friend’s motorboat, somewhere on the outskirts of Spetses, when we pulled into a beautiful cove near Ververonda to meet some other friends. We all ended up on the wooden sloop of the ‘leader’ of the group, not only because he had the room, but also because he had the idea for an ouzo feast and the passion to prepare it the way it should be.

taramosalata mousse enjoyed on boardThe light and delicious nibbles/meze combining acidity with salty tones brought out the taste of the ouzo and the warm hospitality of Evyenia kept the mood of the company at its best.

“I’m going to give you a taramosalata, to taste, and I want you tell me what you think” she said. She knew of course about Pandespani site and so thought my opinion was relevant. Evyenias taramosalata was unbelievable…I was speechless! It was the lightest, softest and smoothest I had ever tasted – and judging by the reactions of the rest of the group – they agreed!

“The secret” she told me was to “add the lemon in the beginning… blend with the onion and the tarama… then add the oil, as with mayonnaise, very slowly… and then, I’ll be the star of your site!” I had tried in the past to make it with oil and no bread, but it had never quite worked out- I obviously didn’t know the secret! So if you want to make the simplest, softest, tastiest taramosalata follow Evyenias recipe.

original tarama used for taramosalata mousse

Fluffy taramosalata mousse 

Preparation: Very simple recipe with only 4 ingredients – ready in less than 5 minutes. However it does need 2 hrs in the fridge (covered with cling film or in a closed bowl) before you can enjoy it.

Ingredients (nibbles/meze for 6-8 people)
150gr white tarama
½ small onion finely chopped
450-500ml olive oil
juice of 2 – 2 ½ lemons

taramosalata mousse making

Making: In blender, pulp the onion together with the lemon juice and tarama. Slowly dribble in the olive oil as you would for mayonnaise. Cover and leave in the fridge for at least 2 hours to allow the raw taste of the onion to tone down and the flavours to blend together. Then the softest taramosalata mousse you have ever tasted is ready!

serving taramosalata mousse

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