Taramosalata is a creamy textured appetizer mostly consumed in Greece and Turkey. Its main ingredient is taramas, which are fish eggs (carp or other fish). The taste of taramosalata is salty due to tarama. The color of taramosalata is white or pink , depending on the color of the tarama!
Here we have the traditional recipe that Grandma Christina makes for decades!!
Ingredients
400 gr. stale wheat bread
120 gr of tarama
juice of 2 lemons
1/2 onion
1 tbsp dill
100 gr of olive oil +200gr seed or corn oil
80 gr of water
Procedure
Cut the stale bread into pieces and put it in a bowl.
Cover the bread with plenty of water and put a weight on it so that it is submerged and absorbs water. We also soak the crust of the bread because it gives extra flavor.
Soak the bread in water for 20 minutes.
Then drain it well, squeezing it in the hands to remove all moisture.
Put it in the bucket of the mixer with the cutters.
The moisture at the beginning of the process will break our taramosalata while the moisture at the end of the blow will help to make it soft.
Cut the onion into pieces and add it to the bucket of the mixer.In this phase we add the tarama. Stir it completely, mash it and homogenize it well, until at the end you do not see any bread or onion pieces. Add the freshly squeezed lemon juice and beat the mixture again until it is pureed. Drop drop by drop, with thread flow and always with the mixer running, pour the oil. The more we beat the mixture, the softer the Argyros taramosalata becomes. Finally add the water gradually, until the mixture is homogeneous. Sprinkle the taramosalata with chopped dill and mix. Try and if necessary add a little extra lemon juice for a more acidic result.
Enjoy!!
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