Taramosalata — fish roe dip with bread and lemon
An emulsion of salted white fish roe, bread, olive oil and lemon.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 2 lemons
- 1 red onion
- 100 g salted white cod roe tarama
- 170 ml olive oil
- 300 g stale crustless white bread
Preparation
Soak the crustless bread in cold water, then squeeze thoroughly with your hands to remove the water. Discard the soaking water. Peel and grate the onion. Squeeze the lemons.
2 lemons1 red onion300 g stale crustless white bread- mixing bowl
- grater
- citrus juicer
Blend the squeezed bread, grated onion and roe in a food processor to a paste. Gradually add the lemon juice, then the oil in a thin stream while blending, until thick and smooth. Scrape down the sides if needed to incorporate everything. Serve in a bowl.
100 g salted white cod roe tarama170 ml olive oil- food processor
- spatula
- mixing bowl
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.