This will be the last post about my vacation in Greece. Two weeks have passed, we are all over our jetlag and it feels like time to move on. But, my father-in-law gave me a personal lesson on how to make Taramosalata and I just love the photos so I have to include this one last Greek recipe.
Taramosalata is a common appetizer, served to spread on bread, often along with other appetizers like Skordalia, Tzatziki or Melitzanosalata. The main ingredient, that gives it the signature pink color, is cod fish roe. Oddly enough, it doesn’t taste all that fishy. There are a number of variations, some mixed with potato and others with bread.
Making Taramosalata in Corfu is particularly romantic. We have this enormous stone mortar and pestle that feels like it has been in the family for ages. Who knows all the conversations that mortar and pestle and have heard. If only inanimate objects could talk. When it comes time to add the fresh lemon, it is just a quick trip out to the side yard to pluck one from the tree. Those conveniences make the experience and the flavor extra special!
The tarama, or carp roe, is found easily at grocery stores in Greece. It is at the butcher’s counter and very fresh. To make it here, you will likely have to find it in a jar. If you can’t find it at an ethnic grocer you can buy it online here.
4 Tablespoons Tarama
8 slices white bread, crusts removed (italian bread or baguette, 1 day old works best)
1/2 small onion, grated (about 2-3 Tablespoons)
4 Tablespoons lemon juice
3/4 cup olive oil
Remove crust from white bread and put it in a sieve. Soak it with water and let sit. Press out the water leaving fully soaked bread mush. Using a large mortar and pestle or food processor, mix together the Tarama and onion until well combined. Add the bread and mix together. Do not over mix. Add the juice of fresh lemon and combine. Slowly incorporate the olive oil, again, just mixing until combined. Serve with fresh slices of bread.