Ingredients:
- 200 grams tarama (fish roe)
- 2 slices of stale white bread, crusts removed
- 1 small onion, finely grated
- 2 cloves of garlic, minced
- 1/4 cup lemon juice
- 1/2 cup olive oil
- Freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped (optional)
- Pita bread or crackers, for serving
Instructions:
- Soak the stale bread slices in a bowl of water for a few minutes, then squeeze out the excess water. Crumble the bread into small pieces and set aside.
- In a food processor or blender, combine the tarama, grated onion, minced garlic, and lemon juice. Process the mixture until it becomes smooth and creamy.
- While the food processor is running, gradually add the olive oil in a slow, steady stream until it is fully incorporated into the mixture. This will help emulsify the dip.
- Add the crumbled bread to the mixture and continue to process until well combined. The bread helps to thicken the dip and give it a smooth texture.
- Season the taramasalata with freshly ground black pepper to taste. Be cautious with additional salt, as the fish roe is naturally salty.
- Transfer the taramasalata to a bowl and refrigerate for at least an hour to allow the flavors to meld together. If desired, garnish with chopped parsley before serving.
- Serve the Taramasalata chilled with pita bread or crackers. It’s a great appetizer or dip for parties or gatherings.