Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, taramosalata dip. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
A traditional Taramasalata recipe (or Taramosalata) made from fish roe, olive oil, lemon juice, grated onions and bread. Usually served as part of a meze platter with lots of pita breads or bread, taramasalata is a very popular Greek dip throughout the year, but especially on Shrove Monday, the first day of the Easter lent. Taramosalata is a Greek specialty that is also found in Turkish cuisine. Turkey and Greece both claim the paternity of this recipe.
Taramosalata dip is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Taramosalata dip is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook taramosalata dip using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Taramosalata dip:
- Prepare 200 g tarama (fish roe), preferably white
- Take 350 g white bread
- Take 1 grated onion
- Make ready 2 lemons
- Prepare olive oil
- Take pepper
A Meze plate usually contains vinegar. Taramasalata is a Greek and Turkish specialty dish consisting of mashed potatoes combined with lemon juice, olive oil, breadcrumbs, and fish roe, usually from cod, carp, or mullet. The dip is usually served as an appetizer or a meze dish. In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent.
Instructions to make Taramosalata dip:
- Remove the crust of the bread and soak in water. Once done, squeeze out the water as much as possible.
- In a blender, place the roe and the onion, the pepper, and the soaked bread. Blend well.
- While the blender is running, add the lemon juice and then the olive oil, poured in a slow stream.
- Taste the mixture and if necessary add more bread, olive oil, pepper or lemon to personal taste/preference.
The dip is usually served as an appetizer or a meze dish. In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent. Taramasalata is eaten as a dip or spread in meze platters, served with crudites and numerous savoury nibbles like crisps. It's delicious as a spread on bread and toast. Clean Monday is the first day of Great Lent.
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