If you are thinking about making the Greek Leek Phyllo pie, Prasopita, in my previous post, this is an ideal accompaniment. Taramosalata isn’t a new recipe on Whipped, but I’m reposting about it as I made a few updates to the recipe.
Taramosalata, alternately spelled Taramasalata, literally means “fish roe salad.” The soft spread is a popular Greek maze, or small plate. My favorite way to eat in Greece is tapas style. We sit for hours passing around plates of grilled feta cheese, eggplant salad, Greek peasant salad, garlic whipped potato spread (Skordalia), grilled calamari, fried bait fish, chicken souvlaki and tzatziki, meatballs… just typing the list has me salivating.
The main ingredients is salted and cured fish roe from cod, carp, or mullet. Surprisingly, Taramosalata doe not taste very fishy! I convince dinner guests to give it a try, even if they don’t like fish and caviar, and most often they love it. One of my friends is so crazy about the light pink spread that we host an annual Greek dinner just to feast on this favorite.
It might be difficult in some areas to find the tarama or fish roe. It is in a jar in some specialty or Greek grocers and may be available at some large super markets. You’ll find it in a refrigerated section. Don’t accidentally buy the jarred, premade taramosalata -it’s not the same nor very good.
Some recipes use potatoes as a base but I learned from my father-in-law, Kostas, and he taught me with bread. We love it so much that I have no desire to experiment with potatoes. As always, be sure you use good quality olive oil!
Kostas’ Taramosalata
4 Tablespoons Tarama
8 slices white bread, crusts removed (italian bread is good, 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.
Grate the onion using a very fine grater. (tip: swimming goggles will keep you from crying!)
Using a large mortar and pestle, food processor, or blender, mix together the Tarama and onion until well combined. Add the bread and pulse to mix together. Do not over mix. Add the juice of fresh lemon and combine.
Slowly incorporate the olive oil, again, just mixing until combined. Garnish with a drizzle of olive oil or a kalamata olive.
Serve with fresh slices of bread.