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!