This traditional Greek appetizer is unlike anything else I’ve tasted. Commonly found in the tavernas of Greece, you might not be able to guess what it is made of upon first bite as it is not very fishy tasting, though the secret to the taramosalata pink color is carp roe (fish eggs!). I find the combination of salty roe with the acid from the lemon and the richness from the olive oil to be addicting.
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.
Taramosalata – Greek Fish Roe Spread
Description
A delicious, traditional Greek spread made with fish roe. It isn’t too fishy tasting! This version is just like you find in the tavernas of Greece.
Ingredients
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 fresh lemon juice
3/4 cup olive oil
Instructions
1. Remove crust from white bread and put it in a sieve. Soak it with water and let sit for 5 minutes
2. Press out the water leaving fully soaked bread mush.
3. Using a large mortar and pestle or food processor, mix together the Tarama and onion until well combined.
4, Add the bread and mix together. Do not over mix. If you are using a food processor, just a few pulses each time you mix so the bread does not become overly gooey.
5. Add the juice of fresh lemon and combine.
6. Slowly incorporate the olive oil, again, just mixing until combined.
7. Serve with fresh slices of bread.
You can also store in the refrigerator for up to 5 days. I think it tastes even better the second and third day when the flavors are all coming together!